My first Whole 30, completed!!!

I completed my first Whole 30 on September 2. Never in a million years did I think I would type those words. When I embarked on my journey, I was scared and doubtful. But, I did it and I am so proud of myself. Many people have asked me to share my thoughts on the program and whether I really enjoyed it. The short answer is yes, I loved it. The experience changed my relationship with food, how I will fuel my body going forward and how I will feed my family. (If you missed my review of the first two weeks on Whole 30, you may want to read that first. There is also a post on why I chose Whole 30 which you can read here.)

After a full 30 days on the program, here are some final thoughts for those who are interested and just for my own record.

Be prepared to cook: Sure, there are plenty of no cook options on Whole 30 like fruit, raw veggies and nuts but meat and eggs do require cooking. That doesn't mean you can't keep it simple. I love this recipe for lemon thyme chicken. It's a regular weeknight favorite in our house. I tried to cook in bulk on the weekends (like grilled chicken and hard boiled eggs) so that I could just "grab and go" during the week. Whole 30 does require some planning and prepping but once you make it a priority, it provides for lots of quick and easy meals.

Get ready to fall in love with fruit again: Wow, this really took me by surprise! Whole 30 will give you a brand new appreciation for fruit. After eliminating artificial sugars from your diet, a perfectly ripe piece of fruit will taste like pure heaven. Summertime is an ideal time to do a Whole 30 because there are so many wonderful fruits and veggies in season.

You'll be surprised at which foods you miss the most: When I began the Whole 30 I thought for sure that alcohol and bread would be the things I missed the most. I was completely wrong. After 30 days, you know what foods I missed? Feta cheese on my salad, greek yogurt for breakfast and real-deal chocolate ice cream. I could have cared less about bread, except maybe those garlic rolls I passed over at the italian restaurant one night. And about alcohol...a lot of people have said to me they couldn't do Whole 30 simply because of the "no alcohol." Trust me, you can do it!  Stepping away from it for a while opened my eyes to when and why I was consuming alcohol. I noticed much of my consumption was done out of social obligation or a reaction to an emotional day.

People will be curious. Have an answer: Speaking of social settings (and you will encounter them on Whole 30), you need to be prepared for questions. People will be curious or interested. Others will be confused and appalled. I encourage you to really think about why you are on this journey so that you can share that with people in a kind and honest manner. For me, I wanted to reset my hormones after having Ben. I also wanted to jumpstart my postpartum weight loss and increase energy.

You will lose weight: If you are truly following Whole 30, I'm 99% sure you will lose weight. I only lost 10 pounds during my 30 days but others have reported greater numbers. I was a little disappointed that I did not lose more but I had some other challenges working against me which I will discuss in just a second.

Get your rest and renewal: I kid you not, the day I began my Whole 30 Ben decided he was going to quit sleeping through the night. I'm still trouble shooting his sleep issues but I haven't slept through the night since beginning my Whole 30 and I really think it affected my weight loss. My lack of sleep also discouraged regular workouts too.  Either way, your body is going through extreme changes and rest is important! Get as much as you can. I also made a point to take salt baths and treated myself to a few spa appointments. Reward your body mentally and physically because it deserves it. Take care of your body and it will take care of you in return.

You will not be hungry: Another comment I got a lot was "Don't you get hungry?" Amazingly, no. Not at all. When you fuel your body with "the good stuff" you will be full and satisfied. I also noticed very quickly that I didn't have the high and lows associated with sugar. Remember, Whole 30 does not limit you to an amount of food so eat as much as you want, as long as it's whole foods. Plain and simple.

Trying new foods and recipes: Admittedly at first glance, Whole 30 feels like you don't have a lot of choices. But you do. I enjoyed trying new fruits, veggies and proteins. After the first few weeks, I began to step out of my comfort zone and shop for things that weren't regulars on the grocery list. I also enjoyed experimenting with new oils and fats like coconut oil and clarified butter.

Find a support group: For me this came via Instagram but I know there are message boards, Facebook pages, blogs, etc. Just knowing that others were on the same journey was motivating. I also loved seeing what others were eating and got some great ideas for new meals.

Do it for yourself: In my opinion, this is huge for any wellness program. Many times, we look for motivation outside of ourselves such as a spouse, a group of friends or an upcoming event. Let me tell you, nothing will ultimately motivate you better than your own desire. Do this challenge for you. Do it because you want to feel better, because you long for better health, because you want to change your relationship with food. Refer back to my point of why you are doing this program. Be honest with yourself and remind yourself of it every morning and throughout the day if needed.

Read the book: Even though the Whole 30 is a very simple program, there is a ton of science behind it that is quite intriguing. The book will encourage you and provide you good reminders of why we eat certain foods and how they fuel our bodies. It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways and can be on your doorstep within days thanks to Amazon.

Shop before you begin: Okay, if your feeling motivated to start your own program right away (which is kinda what I did) clean out your fridge and pantry of temptation and go shopping for whole foods. Staples for me were eggs, avocado, sweet potato, tomatoes, various fruits, chicken, almond butter, olive oil, sea salt, nuts, raisins and Lara bars. Don't make the mistake by setting your mind to start today only to discover by lunch time you don't have enough whole foods on hand to get your through the first 24 hours.

Last but not least, Whole 30 is not "Forever:" Sure, lots of people adopt this program as a lifestyle due to health reasons, food allergies or simply because they love it. But throughout your challenge (and it will be challenging) remind yourself this is only 30 days. You will enjoy ice cream again, you will sip a margarita, you will go out for pizza. Just not right now. These 30 days belong to you and your health. Commit these 30 days to you because you are worth it. 

Thank you again for all your support and encouragement! It really helped me stay focused and motivated me to stick to the program. If you have any questions, feel free to shoot me an email or get in touch with me via social media. Thanks for reading and sharing this experience with me.

The first two weeks on Whole 30

If you missed my post yesterday on why I chose Whole 30, you may want to read it first. If not, keep reading. It may sound crazy but after only 14 days on Whole 30, I feel like this journey will forever change how I eat and how I think about food. For the sake of documentation and my own memory or lack thereof, I wanted to share a few things about my first two weeks. Perhaps if you are considering the program, you will find this helpful, informative or inspiring.

1. First it's not as difficult as I imagined. I thought it would be the worst month of my life but that is not the case. Unless you live in a hole, I promise you have done harder things in life than the Whole 30. It's just food. Yes we need it, but it's still just food. The Whole 30 simply asks us to eat really wholesome food and there is nothing hard about that. Yes, it takes a little extra time and effort to plan and cook your meals but the results are so worth it.

2. The thing I love most about Whole 30 is the simplicity. It is very black and white. No tracking or weighing food. There are no cheat days or "extra points" or "activity points." At first it felt very restrictive but now I appreciate how cut and dry the program is. It makes grocery shopping super easy too! Grab your produce, your meats, your healthy fats and your La Croix and you're done. Boom.

3. I realized after just two days on Whole 30 that I have been fueling my body all wrong.  I've always had trouble regulating my blood sugar and would try to eat several smaller meals throughout the day or incorporate snacks but I still felt hungry. I have not been hungry once since following Whole 30. It's so awesome to leave the house and not have to grab a handful of "protein" bars in case my blood sugar crashes.

4. I realized a lot of my indulgences are not consumed out of desire but rather habit. For instance, Friday night Mexican and margaritas, ice cream with the kiddos on the weekend or pizza night for the sake of convenience. After Whole 30, I will indulge in these things but it will be done more consciously and it will be enjoyed to the fullest and without guilt. If you're wondering what foods I've craved the most, see above. (Pizza, margaritas, and chocolate ice cream.) All the other "junk" I can most likely live without.

5. I've always been pretty good at reading my nutritional labels but often failed at reading through the ingredients. WOW, there is sugar and soy in everything...along with a bunch of other "ingredients" I cannot pronounce. Going forward I will consciously purchase brands that use more wholesome ingredients, not only for myself but for the entire family. I've already switched things like our spaghetti sauce and our butter.

6. Physically I can tell I've lost weight which is great! I'm noticing other big changes too. My sleep cycle feels completely different. I get naturally sleepy (vs a cocktail induced sleepy) at 10:30pm and wake well rested, except for the nights I'm up with Ben! (He has regressed with his sleep but that's another story.) While I did experience the infamous fatigue and Whole 30 hangover during the first few weeks, it was hard for me to tell whether it was diet induced or due to middle of the night awakenings with Ben.  Either way, each day I'm feeling more energized and stronger both mentally and physically. My nails look amazing so I'm hoping my hair is benefiting too. My night sweats are gone and the swelling in my knees and ankles are gone too. I don't have anymore lightheadedness associated with the highs and lows of blood sugar which is something I've struggled with since I was a teen. Overall feeling a lot more healthy and happy!

*photos by Amy Mikkelsen

Weekend Cheers: Spring Slim Down

Happy Friday! I know I was quiet here on the blog this week, but do not let that fool you. On Wednesday, I celebrated another birthday and am still hard at work on the Home Depot style challenge. The boys started baseball so that is consuming a lot of our Saturdays. I've also decided I must shut down my computer at a decent hour each night. It's difficult for me because I'm naturally a night owl but I'm realizing (with age) how important sleep really is when it comes to my daytime productivity. I also see a HUGE difference in my skin when I get more rest. It's not called beauty rest for nothing!

I mixed up the above elixir in an effort to brighten my skin and boost my metabolism for spring. I've always loved infusing my water but I specifically chose the ingredients for this recipe to be healing and detoxifying. Did you know cinnamon is believed to curb sugar cravings and lemon is a well known detoxifier, which means less swelling! For me personally, mint is a natural mood lifter and great for my sinuses and since allergy and pollen season is in full force here in Georgia, you better bet I'm stocking my garden with this stuff. For best results with this all-natural slim down drink, mix up a large batch each morning and sip it throughout the day. I recommend repeating this for 2-3 days in a row or until you feel the benefits. Three cheers for spring and feeling our best!

****Cinnamon-Lemon Slim Down Drink*****

//Ingredients//

32 oz. filtered cold water
1 lemon
1/8 tsp. ground cinnamon*
1/4 tsp. vanilla extract
Mint leaves for garnish

//Instructions//

In a large pitcher, combine water, the juice of one lemon, cinnamon and vanilla extract. Stir well until cinnamon is combined. Pour over ice and garnish with fresh mint leaves. Refrigerate as necessary.

*Photos and styling by Amy Mikkelsen

Morning Productivity

Last week I was listening to talk radio (!GASP! My guilty pleasure) and the host shared an article titled something along the lines of "Five things that productive people do before 8 AM."  My ears immediately perked up and I quickly grabbed some paper to begin taking notes. Now, I have to admit that doing anything prior to 8:00 am other than getting the kids off to school and gulping down some hot brewed coffee can be a challenge for me but with the recent time change and earlier sunrise, I thought now might be the perfect time to adjust my morning routine. By nature, I'm a night owl so this will not be an easy task. However, just the thought of starting each day with a feeling of accomplishment is enough to make me hit the sack just a little bit earlier each night. Are you an early riser? If so, what do you like to check off your list while the rest of the world is still dreaming?

***** Five things productive people do before 8 AM *****

 - Exercise: Yes, I know... easier said than done! However, there's no better feeling than getting this chore out of the way early in the day. I was in such a great habit of doing this last spring and I really want to get back on track. Even if you're not a fan of morning workouts, perhaps some light stretching just to get the blood pumping is enough to help with productivity.

- Eat a good breakfast: Another obvious one. I admit I am totally guilty of protein bars far too often for breakfast. I'm also trying to be a lot more conscious about drinking a glass of water before any coffee intake. Hydration is key to keeping up my energy levels!

- Plan out your day: Have a to-do list and prioritize your top two things you want to get done. How many times are we distracted by social media, a phone call, a flash sale, etc. ? By having a plan and writing it down, we're more likely to stay on task and accomplish more.

- Visualization: This is more related to mental health and turning down our mental noise. Take some time (mentally) to meditate, visualize and focus. Start your day quietly and with purpose. Perhaps a spiritual devotion or some deep breathing to center yourself and visualize your daily goals.

- Make your morning top heavy: Calling all procrastinators...myself included! Tackle difficult and challenging tasks early in the morning when you're well rested and focused. Don't wait until the end of the day when you're mentally and physically exhausted. I'm completely guilty of this and need to make some major changes to maximize time management.

*image credit Real Simple

Mango Peach Smoothie

I'm squeezing every last drop out of peach season and this mango peach smoothie is no exception. I love making smoothies for breakfast because they travel well while driving the kiddos to school and it feels so good to start the day with a healthy does of fruits and vitamins. The boys are big fans of them too which is a great way to sneak various foods that they normally shy away from into their diets. One side note on this smoothie. Don't skip the ginger! The flavor and smell of ginger is so energizing to me and it's full of health benefits which I posted about here last year. Happy blending fellow peaches!

***** Mango Peach Smoothie *****

(adapted from Bon Appetit - serves 2)

// INGREDIENTS //

1 peach, peeled, pitted and chopped

1 cup frozen mango chunks

1/2 cup 0% fat Greek yogurt

1/2 cup skim milk

1 tbsp. honey

1 tsp. fresh grated ginger

1 cup ice

2 mint leaves for garnish

// INSTRUCTIONS //

Combine all ingredients (except mint leaves) in a blender and mix well for about 1 minute. Pour into a tall glass, garnish with mint and enjoy!

Aunt Mary's Coleslaw

Now that tailgating season has officially descended on the south, I thought it might be a good time to share a crowd friendly recipe. This one is borrowed from my sister-in-law who inherited it from her Aunt Mary. I just love recipes that have been passed down the line like that! This one goes great with barbecue, burgers and brats and because it contains no mayo, it travels really well. If you're looking for more great tailgating recipes, be sure to pick up a copy of The Official SEC Tailgating Cookbook from Southern Living . Happy Tailgating!

***** Aunt Mary's Tailgating Coleslaw *****
(serves 4-6)

// INGREDIENTS //

1 bag of prepared shredded "angel" cabbage*
1/2 small red onion, chopped
1/2 red pepper, seeded and chopped
5-6 baby carrots shredded
1/2 cup sugar
1/3 red wine vinegar
1/8 cup vegetable oil
1/2 tsp. salt
1 tsp. celery seeds

// INSTRUCTIONS //

1. Combine sugar, vinegar, oil, salt and celery seeds in saucepan and bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and allow to cool.

2. Toss cabbage, onion and pepper in a large bowl. Then pour dressing mixture over the cabbage and toss gently. Cover and chill at least 4 hours before serving. (Can be made a day ahead!)

*You can find bags of prepared cabbage near the lettuces!

{photos and styling by Amy Mikkelsen}

Three Pepper Tuna Salad

On the quest to eat healthier, I've been trying to eat more protein and veggies while limiting carbs and sugar.  I've been keeping lots of fresh veggies on hand and throwing them on sandwiches, salads, soups, you name it!  Tuna salad is a favorite standby of mine but this particular recipe has an extra kick, thanks to a terrific threesome of peppers.  A pinch of jalapeno and a handful of red and yellow pepper provide great flavor and keep lunchtime from getting boring. It's really amazing what a little heat can do for an ordinary tuna salad.   I'm looking forward to planting these peppers in the garden so I can enjoy this recipe all summer long!

*****  Three Pepper Tuna Salad  ******
(serves 2:  Weight Watcher Points: 5 per serving)

// Ingredients //

2 cans tuna, drained
1 tbsp. diced jalapeno
1/4 diced red pepper
1/8 cup diced yellow pepper
2 tbsp. Dukes light mayo
2 tbsp. red wine vinegar
1 tsp. chopped dill
salt and pepper to taste

// Instructions //

Combine tuna, peppers, mayo, vinegar and dill in a bowl.  Add salt and pepper to taste.  Chill or serve immediately.

Five Salads for Lighter Living

Shaved Brussel Sprouts Salad via Love and Olive Oil

Cucumber and Sweet Onion Salad via Martha Stewart

Strawberry Summer Salad via Welcome to the Good Life

 Taco Salad with Cilantro Lime Ranch via Cooking Classy

Thai Shrimp Salad via Bev Cooks

Hi y'all!  I'm back from a whirlwind trip to Pittsburgh where my cousin tied the knot and I danced the night away.  My mother, sister and I also made the rounds with some other family as well as two stops at the best bakery in Pennsylvania.  I came home toting three dozen chocolate thumbprint cookies...for the boys of course!  Needless to say, I'm in need of some major detox food so I gathered a handful of delicious salad recipes I'm just dying to try out in the next few weeks.   When it comes to greens, I tend to fall back on the same old combinations which quickly leads to boredom.  How amazing do these look?  I'm feeling lighter already.

Lunch On the Run: Deli Roll Ups

This lunch is brought to you today by my hips.  Yep, that's right.  Years ago when I joined Weight Watchers, I quickly learned that bread was the fastest way to use up your points before dinner even arrived.  Who needs bread anyway?  (Don't answer that)  Honestly, I really love these deli roll ups, as I refer to them, and eat them almost everyday for lunch.  I can eat a few of these and a banana in the carpool line and stay full until dinner.  My flavor of choice when it comes to the proteins is provolone cheese with Boars Head Buffalo Chicken but the key to these "rolls ups" is to stuff them full of veggies.  Tomatoes, spinach, avocado, etc.  The sky's the limit.  Just get creative and your hips will thank you later.

*photos by Amy Mikkelsen

Kale Salad with Roasted Peanut Dressing

My husband and I recently discovered our favorite date spot  is closing its doors next week.  Cue the tears! The service is superb, the wine list is great, the food is a sure thing and the atmosphere is just right.  And it's really, really close to home.  Boo.  Okay, worse things in life can happen, I admit. 

On Saturday we took one last trip to the local Houston's and we both had this kale salad with roasted peanut dressing as a side to our entrees.  It blew us away!  My husband and I got every last ingredient out of the waiter and I quickly returned home to recreate it the next day.  I'm happy to say I got pretty close!  I love finding new and fresh ways to prepare greens.  I guess there is a happy ending to this story after all.

***** Kale Salad with Roasted Peanut Dressing *****

// Ingredients //

4 cups finely chopped kale
2 cups finely chopped savoy cabbage
2 scallions finely chopped, white and green parts
1/4 cup cilantro, finely chopped
1 tbsp. diced mint
1/2 cup roasted peanuts
1 tbsp. sesame oil
1/2 cup olive oil
1/4 rice vinegar
1/2 tsp. salt
1 clove garlic, finely chopped
1 tsp. sugar
feta and cranberries for garnish (optional)

// Instructions //

1.  Combine kale, cabbage, scallions, cilantro and mint.

2.  In a food processor, combine peanuts, sesame oil, olive oil, rice vinegar, salt, garlic and sugar and combine until completely smooth.  Poor dressing over kale, stir and refrigerate for at least 30 minutes.

3.  Garnish with a sprinkle of fresh feta and dried cranberries if desired.  Serve cool or room temperature.

*photos by Amy Mikkelsen

Low Fat Pumpkin Pie Smoothie

I can't believe I never thought to freeze pumpkin before now.  Silly me!  When I made my low fat pumpkin mousse pie a few weeks ago, there was a good bit of pumpkin still left in the can so I threw it in some ice cube trays to experiment with later.  It's not the prettiest thing to look at initially but my experiment eventually led me in a very good direction, resulting in this pumpkin pie smoothie.  It truly tastes like pumpkin pie and is a new favorite go-to for the boys and I in the mornings.

Did you know that pumpkin is loaded with vitamin A, C and E?  It's also a great source of beta--carotene, is low in calories and high in fiber.  It's even considered a super food!  (I had no idea) Unfortunately, up until now, I reserved my pumpkin intake for pies and breads but I have a feeling this super food and I are going to be friends well past this season.  What other flavor or fruits would you pair pumpkin with?  I can't wait to mix up more smoothie creations!

// Ingredients //

1 banana
5 frozen pumpkin cubes (I like Libby 100% pure pumpkin in a can!)
1/4 cup low fat vanilla yogurt
1/8 tsp. cinnamon
1 cup ice
1/2 cup orange juice
dash of fresh grated ginger (optional)

// Instructions //

Combine ingredients in a blender and mix until smooth.  Serve and garnish with whipped cream and graham cracker crumbs.

Quinoa Stuffed Peppers

Summer is here and there's nothing finer than a light meal that's both healthy and filling.  Enter quinoa stuffed peppers.  For any vegetarians out there, this is a must add to your dinner list.

This recipe was handed off to me from a fellow yogi who just happens to be almost twice my age and is such an inspiration for healthy and balanced living!  These peppers are packed full of veggies and protein rich quinoa.  

Quinoa Stuffed Peppers:  serves 8  (adapted from Vegetarian Times)

Ingredients

1 medium yellow onion, finely chopped (1 cup)

2 tbsp. olive oil

2 ribs celery, finely chopped (1/2 cup)

1 tbsp. ground cumin

2 cloves garlic, minced (2 tsp.)

1 10-oz. package frozen chopped spinach, thawed and squeezed dry

2 15 oz. cans diced tomatoes, drained, liquid reserved

1 15 oz. can black beans, drained and rinsed

3/4 uncooked quinoa

3 large carrots, grated, (1 1/2 cups)

1 1/2 cups grated reduced-fat pepper Jack cheese, divided

4 large red bell peppers

Directions

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft.  Add cumin and garlic, and saute 1 minute.  Stir in spinach and drained tomatoes.  Cook 5 minutes, or until most of liquid has evaporated.

2.  Stir in black beans, quinoa, carrots, and 2 cups water.  Cover and bring to a boil.  Reduce heat to a medium-low and simmer 20 minutes, or until quinoa is tender.  Stir in 1 cup of cheese.  Season with salt and pepper, if desired.

3.  Preheat oven to 350 degrees.  Pour liquid from tomatoes to bottom of baking dish.

4.  Slice red peppers vertically into halves, starting at the stem.  Fill each bell pepper half with heaping 3/4 cup quinoa mixture, and place in baking dish.  Cover with foil, and bake 1 hour.  Uncover and sprinkle each pepper with remaining cheese.  Bake 15 more minutes more, or until tops of stuffed peppers begin to brown.  Remove from oven and let stand 5 minutes.  Transfer peppers to serving dish and drizzle each with pan juices.

*These stuffed peppers also freeze well for future meals!

Green Smoothie Love

Good Morning!  (or afternoon or evening)  It's a new year.  You know that...I hope.

Many of us have resolved to live healthier, cleaner, greener.  I'm not real sure what that involves for each of you but this green smoothie fits the bill for me.  Last year, I posted my favorite weight loss breakfast that helped me lose 15 lbs and counting.  So this year, I've resolved to adopt another healthy recipe from Lesley   Yep, the infamous green smoothie.  Please don't be afraid.

My conclusion...green smoothies are fun...and yummy...and filling!  (Thanks Lesley for convincing me to take the plunge.)

I made a few adjustments and notes to the recipe and feel free to adjust to your own liking too. That's part of the awesomeness of smoothies.  You can get a little creative with it.

Ingredients:

1 lemon, juiced
1/2 cup orange juice
1 green apple, peeled, cored and chopped
1/2 banana
1 inch ginger, peeled and diced
3 dates, pitted and chopped
1 stalk kale, stems removed
1 cup ice

How to:

Blend ingredients, beginning with juices.  Mix well, pour into a tall glass and garnish with a silly straw.  That last part is absolutely necessary.

A time saving tip: Prepare the ingredients the night before and be ready to go in the morning!


Happy Monday y'all!

Peanut Butter Banana Smoothie

Happy Thursday fellow peaches!  I hope you enjoyed our little jaunt to Graceland yesterday.  After that  trip, I've decided I must own a pair of blue suede shoes.  Sooner rather than later.

For those of us who resolved to eat healthier in 2012, here's an alternative to the decadent pie I posted earlier in the week.  I nicknamed this smoothie, "The Elvis" and it's so good that I actually made two batches in one day for the boys and I.  We put them away like it was our job.

Talk about being "all shook up!"  Sorry, I couldn't resist.

Serve with a side of bacon if you really want to "take care of business."  Sorry again.  I'll stop now.

Here's the recipe... (adapted from here)
Serves 4

Ingredients:

3 bananas
1/4 ground steel cut oats ( I grind mine in my coffee bean grinder)
1/2 cups creamy peanut butter
1 cup milk
dash of cinnamon
1 cup ice

Blend ingredients to a smooth consistency.  Garnish and serve immediately.

Baked Kale Chips

You know what's awesome?  When you eat a bunch of kale for dinner, go to yoga class and then come home and eat a bowl of ice cream with your husband.  I may or may not have done that last night.

Okay folks, this recipe has been floating around for a while now and I finally gave it a try earlier this summer and wow, was I surprised!  Let me echo her sentiments by stating that kale chips are no where near as yummy as these but they're a whole lot healthier and still pretty tasty (and quite addictive!)  

Here's what you need to get started:

1 bunch kale leaves

1 tbsp. olive oil

pinch of sea salt

pepper to taste

*1 tbsp. vinegar optional

Instructions:

1. Preheat oven to 400 degrees

2. Clean the kale and pat dry 

3. Remove the kale leaves from their stalks and tear into bite size pieces (about the size of a large potato chip.)  Place kale pieces on a baking sheet and drizzle with olive oil, salt, pepper and any other seasonings you may want to add.  Be creative here! Toss the leaves to make sure they're coated thoroughly and then arrange them in a single layer on the baking sheet.

4. Bake kale chips for about 7-8 minutes.

5. Let them cool and snack away!

Weight Loss Breakfast

So, I am in love. Basically.  This is my new favorite breakfast since Lesley  shared it on her blog a few months ago and I FINALLY decided to try it.  Here's the recipe prepared to my taste:

1/3 cup 0% fat Greek yogurt

1 tbs. organic peanut butter

1 tbs. peach preserves

1 tbs. shredded coconut

1/2 tsp. vanilla extract

sprinkle cinnamon to taste

The yogurt alone gives you almost 10g of protein to start your day and I promise you will stay full until lunch.  And by the way, if you're a WW fan, it's 6 points.   

Your Southern Peach,

Amy