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Week 20

Breakfast Omelet recipe HERE & Oats recipe HERE Pumpkin Protein Bar Recipe HERE Pineapple chicken Salad: Boil 2 lbs chicken and chop in food processor, add 1/4 c. light mayo & 1/4 c. Greek yogurt. Add sliced almonds, shredded carrots, and 1/2 cup of crushed pineapple. Store in refrigerator Greek Yogurt & Fruit Icee: Mix 1 cup plain Greek yogurt with 1 splenda and fruit (I used leftover crushed pineapple), blend 7-8 ice cubes and fold ice into yogurt mixture Salmon Dinner Recipe: HERE  

Breakfast Omelet recipe HERE & Oats recipe HERE

Pumpkin Protein Bar Recipe HERE

Pineapple chicken Salad: Boil 2 lbs chicken and chop in food processor, add 1/4 c. light mayo & 1/4 c. Greek yogurt. Add sliced almonds, shredded carrots, and 1/2 cup of crushed pineapple. Store in refrigerator

Greek Yogurt & Fruit Icee: Mix 1 cup plain Greek yogurt with 1 splenda and fruit (I used leftover crushed pineapple), blend 7-8 ice cubes and fold ice into yogurt mixture

Salmon Dinner Recipe: HERE

 

Week 21

Week 19