It’s been super quiet, sorry!

Hey y’all!!! Sorry it’s been so quiet over here life kinda got the best of me, but I am back!!!

A lot has happened while I was gone and I promise I will catch everyone up!

So I finished Insanity Max:30 right before I headed to Punta Cana for a Beachbody Success Club trip.  Here were my final results:


Basically Beachbody takes coaches EVERY year on a paid for vacation to reward them for all their hard work.  Not just every coach get’s to go you have to EARN the trip!!! This was my boyfriend and I’s first vacation alone and it was absolutely amazing! Here are some pictures from the trip.

We also got to experience live workouts with celebrity trainers. I worked out with Autumn Calabrese maker of 21 day Fix, 21 Day Fix Extreme, The Master’s Hammer and Chisel, Fixate, and Country Heat.  I also had the privilege to workout with Beachbody’s newest trainer Chris Downing…. talk about AH-MAZING!!! He was seriously so motivating and inspiring during the workout that I cannot wait for his program “Shift Shop” to release in July.

When I got back from Punta Cana I dove right into doing the Ultimate Reset.  I will make several separate posts to update you all on that.

As of Monday (6/5/2017) I started Insanity: The Asylum which is a 30 day program created by Shaun T.  I will keep y’all updated on that as well.


❤ Britt


Meal Prep Week 5 of Insanity Max 30

Yay for catching up with sharing my meal plans with all of you! I really hope that you can see that meal prepping is not hard to do and it really doesn’t take a lot of time.

The hardest thing for me is just deciding what I want to eat each week.

Again I am sticking to the Countdown to Competition meal plan from the 21 Day Fix Extreme for this week. Check out my week 4 meal prep post for more info on that.

Here is my meal prep plan:

Normal Eating Days: 2💜 3💚 4❤️ 2💛 1💙 1🔶 2
Extreme Meal Plan Day: 3💚 6❤️ 1💛 3

Extreme Days – M, W, TH, SAT
Breakfast: 2❤️ 1 💚 1 💛1
4 egg cups and toast w/ PB
Lunch: 2❤️ 1💚
Chicken and veggies
Dinner: 1❤️1💚
Spaghetti squash w/ meat sauce
Shakeology: 1❤️ 2

Regular Days – T, F
Breakfast: 1❤️ 1/2💚 1💛 1
2 egg cups and toast w/ PB
Lunch: 1❤️ 1💚 1💛 1💙
Quinoa Taco Bake
Snack: 1💜
Dinner: 1❤️ 1.5💚
Spaghetti Squash w/ meat sauce
Shakeology: 1❤️ 1💜 1🔶1
Vegan chocolate with 1/2 banana, chia seeds, and PB

Egg cups as always! Just mix up your eggs, throw in some chopped veggies, pour into a greased muffin tin, and bake for 15-20 minutes.

Chicken and veggies… that was a no brainer.  Cook your chicken and actually this week I was super lazy with meal prep and did steam in a bag veggies. BE CAREFUL with these veggies though, you HAVE to read your labels.  The veggies that are “seasoned” or “flavored” have a lot of crap in them so read, read, read.

Spaghetti squash and meat sauce was also a no brainer.  Quick, easy, and yummy just like I like it.

**Some tips for your spaghetti squash… Poke some holes in it and put it in the microwave for 5 minutes, this will make it easier to cut.  I cook my spaghetti squash in an InstantPot and it’s ready in 7 minutes. If you don’t have an InstantPot GET ONE!!!!

The quinoa taco bake was pulled out of the freezer from week three’s meal prep… I told you you could freeze it.

Shakeology is an EVERYDAY thing for me!!! It hits my sweet tooth every time and it keeps me on track.



❤ Britt


Meal Prep Week 4 of Insanity Max 30

Again better late than never… right?

Week 4’s meal prep looked a little different… I am currently getting bikini ready for a trip I earned through Beachbody.  My boyfriend and I are headed to Punta Cana, so I am pushing hard to totally rock my bikini while we are there.

With that being said I decided to follow the 21 Day Fix Extreme Countdown to Competition meal plan until my trip.  This meal plan is basically carb cycling, so you have 2 super strict days and then one normal eating day.  As always I used the note section of my phone to plan for the week.  Here’s what week 4 looked like:

Normal eating days: 2💜 3💚 4❤️ 2💛 1💙 1🔶 2
Extreme meal plan days: 3💚 6❤️ 1💛 3

Extreme Days – M, T, TH, F
Breakfast: 2❤️ 1 💚 1 💛1
4 egg cups and toast w/ PB
Lunch: 2❤️ 1💚
Salmon and veggies
Dinner: 1❤️ 1💚
Venison and veggies
Shakeology: 1❤️2

Regular Days – W, S
Breakfast: 1❤️ 1/2💚 1💛 1
2 egg cups and toast w/ PB
Lunch: 1❤️ 1💚 1💛 1💙
Lasagna roll ups
Snack: 1💜
Dinner: 1❤️ 1.5💚
Venison and veggies
Shakeology: 1❤️ 1💜 1🔶1
Vegan chocolate with 1/2 banana, chia seeds, and PB

Again I kept it REAL SIMPLE!

Egg cups are like my go to breakfast now.  They are so so so easy to make and I really don’t think you can mess them up.  Just whisk together your eggs, throw in some veggies, pour into a greased muffin tin, and bake for 15-20 minutes at 350 degrees.  I typically will do chopped spinach and organic salsa in my egg cups.

I roasted a big pan of veggies for lunch and dinner.  I did zucchini, squash, broccoli, cauliflower, and cheery tomatoes.  Threw some seasoning on them and put them in the oven to roast.

As far as the salmon goes… I just seasoned it with lemon pepper, squeezed some lemon juice on them, and cooked them in the oven.

For the venison… I just ground that up.  If you don’t have venison just use ground turkey or a lean hamburger meat.

The only meal that took a little work were the lasagna roll ups and even they were not hard to do.  They are so so so so so good! Like you have got to try them! Here is the recipe:

And wa-lah meal prep for the week was done! Don’t over think your meals or your meal prepping!

**I did end up having to cook more fish during the week because I did not buy enough while grocery shopping.



❤ Britt

Meal Prep Week 3 of Insanity Max 30

I’m pretty late on posting this, but I am still posting it.

During week 3 of Insanity Max 30 here was my meal plan:

Meal plan: Week 3 of Insanity Max 30
2💜 3💚 4❤️ 2💛 1💙 1🔶 2
–> Breakfast: 1❤️ 1💚 1💛 1
Breakfast casserole and toast with PB
–> Lunch: 1❤️1/2💚 1💛 1💙
Quinoa taco bake
–> Snack: 1💜
–> Dinner: 1❤️ 1.5💚
Steak and veggies
–> Shakeology: 1❤️ 1💜 1🔶1
Vegan chocolate with 1/2 banana, chia seeds, and PB

When I plan my meals each week I literally just do the in the notes section of my phone and use emojis to help me keep up with my container count.

The breakfast casserole I made was done in the crockpot, so it was super easy to prep.  It’s actually is a cauliflower breakfast casserole and it is super yummy! Here is the recipe:

For lunch during week 3 I had quinoa taco bake, which has been a favorite of mine for two years now.  It makes a lot and you can freeze the leftovers. Double win!!! I personally do not add cilantro to mine because I am not a fan of it, but other than that this is the recipe I followed:

Dinner again was another easy thing to make. I cooked the steak and veggies on the same pan in the oven and it was delicious! I got the idea for this meal right here:

I always choose meals that do not take a lot of time.  I do NOT want to spend hours and hours in the kitchen so my prep typically takes me about an hour and half to complete.  Hope this helps some of you who are trying to figure out what to prep this week.

And Shakeology is a no brainer during my week! It is seriously the quickest, easiest, healthiest meal of the day and I LOVE IT!  I just throw in half a banana, some PB, and my chia and flax seeds.



❤ Britt

Meal Prep: Week 2 Insanity Max 30

Sorry I have been a little MIA over here! Life gets all kinds of crazy sometimes, but I am back!

Last week I started Insanity Max 30.  On Monday, March 6th the official count down to Punta Cana began with 48 days until I would be walking around in a resort in my bikini which meant…. It was time to get SERIOUS with not only my workouts, but with my nutrition as well.  I have learned that you cannot out work a bad diet BOTTOM LINE!

On Monday I decided to start a new morning routine for ME! After training for my half marathon for 12 weeks I knew getting back into the swing of things was going to be hard, so I wanted to make sure I was setting myself up for success.  I proclaimed my new morning routine by posting it on Facebook for extra accountability.  Here’s what it consists of:


And it has been going AH-MAZING!!!! Okay, but back to my meal plan….

I fall into the lowest calorie bracket for Insanity Max 30, so here is what week 2’s meal plan looked like: 2💜 3💚 4❤️ 2 1💙 1🔶 2

Breakfast: 1❤️ 1/2💚 1💛 1
Egg cups and toast with PB

Lunch: 1 1💚 1💛
Chicken fajitas with corn tortillas

Snack: 1💜1💙
Fruit with cashews

Dinner: 1❤️ 1.5💚
Turkey sausage with veggies
Turkey burger with slaw

Shakeology: 1 1💜 1🔶1
Vegan chocolate with 1/2 banana, chia seeds, and PB

Want the recipes?   Here ya go!

Egg Cups: whisk together 12 eggs, throw in chopped spinach, and this week I added organic salsa.  Quick and easy!

Chicken fajitas: I was inspired by the recipe here, but here’s what I did instead… I threw the veggies in a pan to cook and I added my chicken to the instant pot to cook.  I seasoned my chicken with paprika, cumin, crushed red peppers, salt, and pepper (use whatever seasonings you like), added 1/2 a cup of chicken broth, and cooked it on the poultry setting.  When I am ready to eat this for lunch I will have it with 2 corn tortillas.

Turkey sausage with veggies: I based this meal off of this recipe found here  I personally left out the green beans (they just aren’t my fav) and I did a regular onion instead of purple.  Oh and I also used turkey sausage instead of chicken sausage because I couldn’t find chicken sausage at the store.

Turkey burger with slaw: This was just a last minute thrown in meal for incase I get bored of a meal or incase my meals didn’t make enough (which they didn’t), so yay for having a back up plan.  I personally use “Applegate Organic Turkey Burgers” and I just cooked them in a pan.  I then used a bag of coleslaw mix, 1/3 cup of olive oil, 1/4 cup of apple cider vinegar, salt, peeper, and oregano. Adjust those to your likings.

And bam I am ready for week 2 of Insanity Max 30!



❤ Britt

Whole30 Meal Prep

I had the chance to meal prep with my mom this weekend.  It’s always great when you can prep with someone else because then when you make a big dish it’s not going to go to waste.

This week we prepped lasagna, egg roll in a bowl, and I created my own breakfast casserole.

Who knew you could have lasagna on Whole30… right? And let me go ahead and throw it out there, it is AH-MAZING!!!  We found the recipe right here:  We did 1.5 pounds of meat, so we actually needed 2 cans of tomato sauce. My mom doesn’t care for spinach, so we left it off on her side, but I added it to mine.

I know you just read the recipe and you are thinking “cashew cream?”… right? It legit is the consistency of ricotta cheese… Don’t knock it ’til you try it.

Then we made egg roll in a bowl, which is super duper easy to make!  We also roasted a pan of yellow potatoes and onions, so I added that as a side. Here is the recipe I followed for the egg roll in a bowl

The last thing I prepped was my breakfast casserole.  Totally just threw stuff together and it turned out really good.  I chopped 3 sweet potatoes and roasted them for about 25-30 minutes to get them soft.  I then added Whole30 compliant sausage that I cut into round circles, I added chopped spinach (left over from the lasagna), and 12 eggs that I whisked together.  Oh and we had some cashew cream left over, so I threw that in too!


I hope you try some of these recipes and absolutely love them! Don’t be afraid to try new things!!!



❤ Britt

Weekly Meal Prep

Every single Sunday I meal prep for the week. Meal prepping looks differently for everyone, but for me I prep all of my meals on Sunday.

I know that when I get home at night from working all day the last thing I want to do is cook. Heat and eat is so my thing!

I prep a breakfast option for the week and then two meals that I can use for lunch and dinner. Snacks for me are super simple like an apple and cashews.

Here’s what my weekly grocery hauls look like.
I’ve decided instead of retyping other people’s recipes I will just start sharing my photos of the meal and adding the link to where I found the recipe… give credit where credit is due.

Breakfast this week was Paleo Breakfast Casserole by The Paleo Running Momma and mans oh man is it yummy! It was a good switch up from my usual egg cups.

To save time I purchased brussel sprouts and sweet potatoes that were already chopped.

Lunch and dinner options were Chicken Enchilada Casserole and Almost 5 Ingredient Pizza Spaghetti Pie. I’m currently following the Whole30 eating plan, so I didn’t use cheese. For all my 21 Day Fixers out there I would say for the enchiladas it would be great with cheese and also with corn tortillas or even a bowl of rice or beans to go along with it. The spaghetti pie is amazing without cheese, but if you are a cheese lover go ahead and add it, if you are not following Whole30 of course.

For the enchiladas I used a rotisserie chicken and just shredded the chicken to save time.

I added some Whole30 compliant pepperoni and mushrooms to my spaghetti pie. The pepperonis look burnt, but I promise they aren’t!

Once my meals are done I go ahead and portion them out into Tupperware bowls, this way I can just grab and go!

Happy meal prepping y’all!

3 Things Every Runner Needs

I am actually pretty new to running… Well running constantly anyway.  I’ve completed some 5k runs here and there, but honestly that’s really it.

I decided to make it a goal of mine to sign up for a half marathon in 2016 and to run the half marathon this year in 2017! I am currently embarking on week 7 of my training and there are 3 things that I truly think every runner needs.


Number 1: A good pair of running shoes.

I personally wear Brooks Glycerin 14 and love them, but that doesn’t mean that it is the right shoe for you! I highly suggest going to a store like Fit2Run or Fit Niche to be fitted for the proper shoe.  They will check your pressure points in your feet, watch you run on a treadmill, and suggest the shoe that is best for you.  Brooks have relieved me of some of the pain I was having while running.

Number 2: Headphones that are made to endure sweat.

When I first started training I was wearing my Beats headphones, which are over the ear headphones. They are amazing headphones don’t get me wrong, but they are not the best for running or for sweating.  I am now using AfterShokz Trekz Titanium headphones.  They work through bone conduction leaving the ear canal open for outside sound to be heard.  What the heck does that mean? The head phones sit right over the top of your ear and your music is heard through the vibrations of your bones, environmental noise (i.e. traffic, people, emergency sounds) can all still be heard.  These headphones are created with athletes in mind, so they are sweat proof.

Number 3: A fit band.

My fit band is seriously so useful! It can hold my keys or phone or both really.  No more struggling with where you put your car or house keys when you go for a run.  I have a Spibelt and it works really well! I’ve even used when I’m not running to hold my credit cards and cash when going to theme parks.

I know I am new to running, but these have really helped me during my training and I hope they can help you too!


Chicken Tortilla Soup

This recipe comes from the Fixate cookbook by Autumn Calabrese.  I have written the ingredients for what I used, she uses some different things. So I guess you could say it’s inspired by the recipe in Fixate. 

It is one of my favorites and is not hard at all to make. Best part… you can freeze the leftovers for later!


  • 8 6-inch corn tortillas
  • 2 tsp. Olive oil
  • 1/2 cup chopped onion
  • 2 cloves of garlic (I used minced)
  • 2 cans of tomatoes (fire roasted, stewed, petite diced, etc.)
  • 6 cups low-sodium organic chicken broth*
  • 3 cups rotisserie chicken, skinless
  • 1 1/2 cups sliced carrots 
  • 1 tsp. Chili powder
  • Salt and pepper for taste 
  • Avocado and cheese for topping


  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place tortillas on baking sheet. Bake for 8-10 minutes. Remove from oven, once they are cooled break them into pieces and set aside.
  4. Heat oil in a large pan.
  5. Add onion and cook for 5 minutes or until translucent.
  6. Add onions, canned tomatoes, 2 cups broth, and half totasted corn tortillas to blender. Blend until smooth.
  7. Add blended mixture to a large pot. Add remaining 4 cups of broth*, chicken, carrots, and spices. Bring to a boil and reduce heat to low. Simmer until carrots are tender.
  8. Top each serving with avocado and cheese. Use the extra tortillas as a topping or eat as side.

*I forgot to buy more chicken broth, so I actually used 2 cups broth and 4 cups water and it still tasted great!

Serving size: 1 1/2 cups

Containers: 3 greens, 1 yellow, 1 red, 1 blue

Egg Cups

Egg cups are on of my favorites! They are super quick and easy!

  •  12 eggs
  • Whatever chopped veggies you want (tomatoes, spinach, onions, mushrooms, green chilis)
  • Browned meat of choice
  • Seasoning for taste 


  1. Preheat oven to 350
  2. Spray the muffin pan with oil
  3. Mix the eggs
  4. Throw in the veggies and meat
  5. Add your seasonings 
  6. Pour evenly into muffin pan
  7. Bake for 15-20 minutes


In the morning just pop your cups in the microwave and heat for 1 minute.

***21 Day Fixers: 2 cups count as 1❤️ and 1/2💚