Good Morning Y’all! 

An early Saturday morning on the patio with breakfast, coffee and a good magazine. Basically, the calm before the storm…

And then…

This depicts my entire weekend! Finals-Finals-Finals.
I had a total of seven papers that were all a required 8-10 pages (some even more). I am thorough (actually a bit OCD) when it comes to writing, so it is an event. But..Hallelujah, it is over and now I only have two classes remaining to finish out the semester!

I literally left my house one time throughout the weekend 👖

I did some food prep on Saturday morning to keep me on track throughout the weekend. Stress is a big trigger for me when it comes to overindulgence with food, so knowing this allows me to prepare in advance during times that I know will create stress and anxiety. This type of relationship with food is normal for a lot of people. It isn’t necessarily a bad thing, but when you aren’t aware of it and binging or overeating is a result, then it can become a problem.  So a tip, if you find yourself overeating during times of stress, prepare for it. Granted, most stressful times are unpredictable, but during those times when you know it will be stressful (finals week at school), prepare in advance.


While I didn’t get to the gym this weekend, I did pull myself away from working every few hours to hop on the eliptical for some cardio.


Food Snippets…


Now it is 2 am, finals are complete, clients are checked in and I am hitting the sack 😴

Hey you all!!
The last few days have been busy-busy!!


I have still managed to keep my training totals up, even with every single session being at home/outdoor workouts this week.


I finally made it downtown to my favorite little coffee house this week. I spent a good portion of my afternoon at The Spot on Thursday, journaling gibberish while catching a good caffeine buzz. It has the coolest vibe and is just a great, chill atmosphere. I had a Sugar Free caramel latte with almond milk (for my fellow macro counters, this totals to an estimated 2P/5C/2F).


I guess you could say that Im a bit excited to have so many carb-free Monster options while being back in the states. (Please people, spare me the lecture of how energy drinks will rot my insides). We all have our guilty pleasures from time to time, at least Im not chasing it with Vodka; although a good vodka-tini does sound quite refreshing 🍸


Friday night, the whole family met up at Ruby Tuesdays for dinner. I LOVE their salad bar!! I do have to be careful, just because its on a salad bar does not make it macro-friendly. The pastas and croutons are a weakness that I have to be aware of. I allowed myself for about a 1/2 cup of pasta and I have a little thing that I do with croutons to make sure I don’t go overboard. I will pick up each crouton one by one, and by the time I am at 5 or 6, I feel pressure from the person behind me to movie it along 😂 Hey, whatever it takes!


Saturday morning I got up early and went for a quick 3 mile run, followed with  food prep for the weekend. My family eats out A LOT (5 meals on the weekend alone to be exact), and within 3 weeks of being here, I have dined out more than I have in the last year. No matter how healthy you order at a restaurant, it will never be as healthy as when you prepare it for yourself. Not only are the menu’s nutrition facts an estimated total; the few nibbles here and there from each appetizer, or the sodium filled condiments used to prepare your food, and the pure temptation alone can be overwhelming. So, this weekend I made the conscious decision to eat every meal at home.

Also on Saturday, I had a great friend/client take a trip across the stage for her very first bikini competition!! That deserves a whole separate blog entry in itself, so keep a lookout for that inspiring story!!!

Well, as I sit here typing away, I smell the aroma of bacon frying from my mothers kitchen. Im gonna go mix up some eggs with a side of asparagus and a coffee the size of my head.
Happy Sunday!!! Count your blessings!

Today was a good day.

I slept in this morning until 8:30 am and met up with a couple of friends for coffee and to scope out the local market.

A cappuccino and quinoa popped cakes were my market scores. 


Breakfast was a combo of two meals, being that it was 1:00 in the afternoon before I finally ate, followed by a 2 hour nap 🙂 



After my nap, I took time to configure the exact totals of each food that I would need for food prep for the remainder of the week into the weekend and took a trip to the grocery. I did this partially because I am leaving for vacation soon and don’t want to throw out any unnecessary food, but also because it is a method of willpower.  These last 15 days of prep have been the toughest (the cravings are real).


My workout was a late night session, I didn’t get to the gym until 11:30 pm. I had a slight increase in carbs during the earlier part of the day and I felt good. I told myself on my drive that I had 2 more lower body workouts before show day, and I think that gave me new found energy to dig deep and go hard…And I went hard. This lifting session was literally the best lower body day that I have had in months!! I did every lunge variation that one could imagine. My overhead walking lunges were at 105 and my back rack and front rack walking lunges were at 125. I could feel every muscle fiber in my glutes and inner quads tremble with each step. It was an AMAZING.

I was at the gym until 1:00 am and when I got home had my last meal of the day which was literally a pan full of veggies  and a plate of egg whites.

Hey you all:) Happy Thursday!! 

I had absolutely no obligations today. Today is my scheduled off day from training, so what else do I do?
Well, I started the morning out with some light cardio and then decided to give myself a little at home manicure and pedicure.

I took a picture of my toes after my last race, but it is too awful to post!!! I have four toenails that are black and on the verge of coming off. I have one more race before my show and I am really hoping they hang in there, literally ;))

This afternoon I went to the grocery store and grabbed the necessities. 

I food prep usually twice a week. Once on either Sunday or Monday and again on Thursday or Friday. Most people can agree that the weekends are the biggest struggle, so I make sure that I prep before each weekend to ensure that I stay on track!

This evening I cooked up some chicken, mixed with chopped onions, tomatoes and taco seasoning in coconut oil, stovetop. I like to eat this either on corn tortillas (for high carb meals), with greens (for low a carb option), or alone, topped with hot sauce and jalapeños.

Now, it is time to pile up with some casein proyo and watch another episode of my newest series, Breaking Bad. This show was one that I had heard so much about, but nothing about it appealed to me. Well, I finally gave it a chance and it looks like it will be a good one.



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100g of bananas, 100g of grapefruit, 50g of apple, 1 egg, 4 egg whites- Macros: 25P/40P/5F
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200g of broccoli, 3oz of chicken cooked in 1T of coconut oil, 50g of avocado, 90g of brown rice, 2T of salsa- Macros: 30P/50C/15F
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Western scramble: 2 fried eggs topped with 3oz of chicken, 150g of mixed peppers and onions, taco sauce and ms. dash southwestern spice- Macros: 35P/10C/12F
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64g of rice topped with 4oz of grilled shrimp cooked in 1tsp of coconut oil, 1 egg over easy and 40g of avocado- Macros: 30P/25C/12F
Post-Workout Smoothie: 1/2 banana, 50g mixed berries, 1 scoop of protein, 1/2T almond butter- Macros: 25P/20C/5F
1/2 scoop any flavor protein, 2T PB2 mixed with water, add 140g mixed berries, 10g crushed nuts- Macros: 15P/20C/10F

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Macro Prepping Vlogs:

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                           To see more meal ideas: RECIPES

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• 1 12-oz. block extra firm silken tofu
• ½ tsp agave nectar
• 1 tsp apple cider vinegar
• 1 tsp salt
• 1 1/2 cups dry penne pasta
• 1/8 cup almond milk
• 1 cup mozzarella “cheese” (I used Daiya mozzarella style shreds)
• 1 diced tomato
• 1 diced zucchini
• 1 1/2 cups tomato sauce


• Small baking dish
• Foil
• Medium-sized sauce pan
• Mixing bowl
• Colander


1. Preheat oven to 350º.
2. Add the tofu, agave nectar, vinegar and salt to a mixing bowl. Use a fork to mash the ingredients together. This is your tofu ricotta. (How simple is that?!?)
3. Add the milk, ½ cup of the mozzarella, diced tomato, tomato sauce and diced zucchini to the bowl and stir everything together.
4. Fill a medium-sized saucepan about 2/3 of the way full with water. Bring to a boil.
5. Once the water boils, add your pasta and reduce heat to medium. Cook for 11 minutes.
6. Drain your pasta in a colander and add to mixing bowl. Stir everything together.
7. Spray your baking dish with olive oil.
8. Spoon the pasta mixture into the dish and sprinkle the rest of the mozzarella on top.
9. Cover your dish with foil and bake for 30 minutes.



– 2 Cups of Almond Flour
– 2 Large eggs
– ½ teaspoon salt to taste
– ¼ teaspoon cayenne pepper to taste.
– 2 to 3 tablespoons olive oil


– In small bowl combine all ingredients. Mix well with spoon then use hand to kneed dough.
– Dough should be elastic and hold together. If dough too dry add small amount of water as needed.

– Divide dough in equal balls . Roll each ball on parchment paper.

– For circular tortilla divide dough with large bowl or large cookie cutter.

– Place olive oil in skillet and bring to medium heat. When olive oil hot place tortilla cook each side for 30 to 40 seconds. Remove drain paper towel.

– Continue and cook each tortilla. The longer tortilla fried crispier each tortilla becomes.
Serve warm or cool



  • 1 lb  sausage
  • 8 eggs
  • 1 medium onion, chopped
  • 2 cloves garlic
  • ¼ cup fresh organic basil, torn
  • sea salt, black pepper and garlic powder, to taste


  1. Using kitchen shears, cut sausage into slices. Add to an ovenproof skillet over medium heat.
  2. Crack eggs in a large bowl and whisk.
  3. Add onion and garlic to sausage and sauté until onions are translucent and sausage is browned.
  4. Add basil, stir to combine.
  5. Pour in eggs, season with sea salt, black pepper and garlic powder. Cook for 1-2 minutes on the stove then transfer the skillet to the broiler for the last 3-5 minutes (or until eggs have set).
  6. Remove skillet from oven (don’t forget the oven mitt!), slice like a pizza and serve.



  • 1lb ground turkey
  • 2 cups organic marinara sauce (I used Catelli Organics)
  • 1 tbsp basil
  • 1 tbsp garlic powder
  • 2 cups spinach
  • 3 red bell peppersMethod


Pre-heat to 450
-Cook up the ground turkey and add marinara and spices. Let simmer for the flavors to incorporate. In the mean time, take the tops off the peppers, slice them in half and de-seed them.
-Add spinach to turkey mixture and stir until wilted.
-Distribute the turkey evenly to the halved red peppers and bake for 25 minutes.