Jul 23, 2015

Grilled Pork Tenderloin with Clean BBQ Sauce

It's still summer! We are making full use of good weather by grilling our favorite meals. This is an all-time family treat...grilled pork tenderloin. This is the perfect cooking method to ensure your pork is tender and juicy - not dry and stringy! Enjoy!

Serves: 4-6

  • 2 pork tenderloins (1 lb total)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup BBQ Sauce (see recipe below)

  • Prepare grill for indirect heat.
  • Season meat with garlic powder, salt, and pepper.
  • Lightly oil grill grate. Place tenderloin on grate and position drip pan under meat. Cook over indirect heat for 30 minutes.
  • Brush tenderloin with BBQ sauce. Flip and coat with BBQ sauce. Continue cooking for 15 minutes or until meat temperature reads 145 degrees F.
  • Allow pork to rest for 10 minutes. Slice and serve with additional BBQ sauce for dipping.


  • 1/2 cup tomato paste
  • 1/2 cup water
  • 4 Tbsp Worchestershire sauce
  • 2 Tbsp garlic powder
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp raw honey or maple syrup

  • Mix all ingredients in small bowl. 
  • Use immediately or store in refrigerator for up to 3 weeks in airtight container.

Pork adapted from AllRecipes
Clean Sauce adapted from My Whole Food Life

May 11, 2015

Stuffed Portobella Mushrooms

I LOVE helping others improve their nutrition, fitness, and overall lifestyle! Some people muddle through the changes, but most embrace their newfound health and happiness. My good friend, Shannon has grabbed her life by the horns and is rocking out 21 Day Fix. This recipe comes straight from her culinary creativity and is approved for 21 Day Fix. Oh!...and it's delicious!


Yield: 2 stuffed mushrooms

  • 2 medium/large portobella mushrooms
  • 1.5 cups ricotta cheese
  • 1 Tbsp italian seasoning
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper (optional)
  • 2/3 cup mozzarella cheese

  • Preheat oven to 350 degrees F.
  • Rinse mushrooms. Pat dry and set aside to fully dry.
  • Combine ricotta, seasonings, spinach, and 1/3 cup of the cheese.
  • Divide mixture evenly and stuff each mushroom. Top with remaining cheese.
  • Bake at 350F for 20-25 minutes. 
  • Serve with your favorite side.

21 Day Fix count: 1 mushroom = 1.5 green, 1 red, 1 blue

Adapted from: Shannon Carey

Apr 26, 2015

Busy Is a Choice

Welcome to Spring! Season for florals, chirping, and cleaning....or in our case - gymnastics, baseball practice, soccer practice, swim lessons, PTO meetings, school volunteering, fit clubs, soccer board meetings, double game Saturdays, playdate, preschool, dance class, rehearsals, recitals, and homework!

That is just one week's worth of fun. Most people feel exhausted after reading that list. To be completely honest, I thrive on 'busy.' It drives and motivates me. Those activities are not just tasks, but rather fulfill passions, give purpose, and involve activities with my children.

"Busy is a choice." I saw it plastered over an eye-catching background while scrolling Pinterest for preschool snack ideas. Busy is a choice...a good one? Or bad? I get the feeling that "busy" in this case is a negative. My self talk kicks in to justify this quote..."Not bad for us. My kids thrive in activities that offer social stimulation, new friendships, strength and coordination, independence, and confidence."

I think whomever plastered that pinnable quote meant to say "Balance is a choice." In everything we do (busy or not), we must find balance. It is often a voluntary decision to find symmetry or you drown. I am a 'giver' in life and I strive to make those around me happy. I enjoy helping. I give and give and give...until there is not much for myself. I have learned that I slowly become weighted down and start sinking as I pour out too much of myself. The revelation is that I HAVE to hold some back...not selfishly, but because it is mandatory to find a happy medium. Balance is definitely a choice...and it will make or break you.

You can chauffeur kids around town until you are blue in the face and dizzy. As long as you find the balance for your family, friends, life, and yourself - you are golden. It takes trial and error and some practice.

What makes you tick? What inspires you? What makes you dynamic?

The answers are what give you the balance to battle against lead weights...they keep you afloat.
I help others. I love crafting, sewing, graphics, health, and fitness. All of these mold who I am.

After preschool drop-off, I squeeze in a heart pumping, music bumping, sweat pouring workout. It gives me the energy I need to give more of myself. After the kids' bedtime, I pour efforts into craft projects, painting, sewing, graphic design, or building my coaching business. This rejuvenates.

Where do you find the balance. Busy can be a conscious choice. And as long as you find balance in the midst of busy...it is a fantastic choice!

Mar 24, 2015

Simple Stuffed Peppers

This amazing dish has always been a favorite in our family! I recently found a wonderful recipe for stuffed peppers and guess what?? ...more flavorful and healthier! Enjoy!


Yield: 4 stuffed peppers

  • 4-6 red or green bell peppers
  • 1 lb. lean ground turkey
  • salt, pepper, garlic powder to season
  • 3/4 cup yellow onion, diced
  • 3/4 cup bell pepper, diced (used from tops of peppers)
  • 3/4 cup marinara sauce (pick your favorite)
  • 1/4 cup Arrabbiata pasta sauce (for a flavor kick)
  • 1 cup shredded mozzarella cheese (may substitute with cheddar)
  • 1/4-1/2 cup shredded cheddar cheese for topping

  • Cut tops of peppers and clean out seeds. Reserve pepper tops and dice for filling. Set aside.
  • Cook ground turkey over medium heat until no longer pink. Drain.
  • Add in diced peppers, onions, and seasoning. Saute with meat until slightly tender.
  • Add both pasta sauces until meat and veggie mixture are barely moist. Add in cheese, reserving 1/4 cup for topping. Stir until cheese is melted. 
  • With peppers upright in foil lined pan, fill each one with meat mixture. Top with cheddar cheese. Cover by tenting loosely with foil.
  • Bake at 350 degrees F for 30 minutes. Remove foil and continue to bake for 15 minutes or until cheese is golden.
  • Serve warm!
** Quick tip: Evenly cut off bottoms of peppers so they will easily stand in baking pan. Be sure not to cut off too much as this will leave holes in the bottom of the pepper.

Adapted from: Kalyn's Kitchen