Since 2015...

Wow friends.. 4 years. It's been four years since I have posted here.

Not that I am the type to make excuses but I want to explain my absence.

First off, I am no longer a Team Beachbody Coach. I still 100% fully support the company but as I grow & change as a person it was just something I had to let go of. I am still an On Demand subscriber.

Now the really "tea." In 13 months I lost 5 pets and 2 grandparents. In that process I also lost myself. I was so broken. I made the decision to go back to school for teaching and something had to give and that was this blog and fitness. I am only human.

I got a new puppy named Lucy and a kitty named Olivia. Both of which are now 2 years old.

I had just started to get my ducks in a row when my boyfriend of almost 7 years and I split. I am not going to hide it. I was devastated. Not only was I losing someone I love, who I lived with for over 6 years, but also my best friend.

It's almost been a year and while it hasn't been the easiest I am discovering myself again.

Why my die hard love of all things fitness may have simmered down some my love of planning skyrocketed. I have a planner instagram and a planner youtube channel. I know, right?

Honestly it has been one of the best things I have ever done. The planner community has been a bright light and a saving grace and I cannot thank my planner girls and friends enough. I never thought in a million years most of my best friends would be strangers I met on the internet. Yet here we are and I would do anything for them.

So, what does all this mean for my blog?

I will still be posting fitness and recipe content but it will no longer be my main focus. This is going to be a space for me. A space for me to share what I want. Things other than workouts and food. Be ready to see a more raw me. A more open me. And some planning posts, duh!

If you are still reading this thank you! I hope you are as excited as I am.

Where the heck have I been?!

Well needless to say that it has been a hot second since I have posted here.

Over the past year life has gotten crazy. I moved to a new city. I had some unfortunate life things happen that prevented me posting. I had to momentarily quit Team Beachbody Coaching since it was a conflict of interest to a new job I had.. I say momentarily because I am now a coach again & I wouldn't be happier about it. I also had some insane health issues with my eyes (after months things seem to be better)..

I lost myself this year. I am 24, done with school. I thought once I graduated everything would just fall into place perfectly like it does in the movies.. It didn't.. & that is okay :)

2015 has been one of the toughest years of my life. There were more lows then highs.. THAT IS NOT GOING TO STOP ME.. I am going to end this year with a bang! I am coaching again, working on my YouTube channel, & doing things I love!!

I am back & I am not going anywhere. Be ready for more recipes, fit tips, makeup hacks, & more. I have the fire lit within me & I would love for you to stick around & join me!

Full Size Cake VS Cupcakes

So a question I have gotten time & time again is which should I bake? A full size cake or cupcake. Well here are my opinions on both!

-So as far as your waist line goes we all know smaller is better.. Well, same goes for full size cake vs a cupcake.

WHY? It is a same concept as the "bottomless" bag of chips.

Don't know what I am talking about? Well I am about to tell you. So if you are eating out of a 'family size' chip bag & you plan on eating 1 serving.. How easy is it to sneak 1, 2, or the rest of the bag more?! I'll admit I have been there.. Now if you are eating out of a 'snack size' chip bag when you get to the bottom of your serving.. That's it there is not more.. So you cannot start mindless eating & you are very unlikely to open another bag. It gives you a stopping point.

The same theory goes for a full size cake vs a cupcake.. Once you finish you cupcake you are at a stopping point.. PLUS, the cupcakes are all about the same SIZE.. With a full size cake however, it is so easy to go cut yourself another sliver or even a slightly bigger piece to start with.

-Now as far as preparing them goes a full size cake is easier.. Hands down.. With a full size cake you are making one large cake. With cupcake you are making at least 12, if not 24 or more, individual cakes.. That means 12 crusts, 12 servings of cake, 12 things to frost.. All apposed to one.

However if you are like the & the busier I am the less likely I am to over eat then making the cupcakes is a blessing.. It keeps my hands busy with mixing or frosting & not busy going from my plate to my mouth.

-If you are entertaining it depends on how many people you plan on having over. If you are having 100 people over, I don't know about you but I am not making 100 cupcake.. But if you are only having 10 people over then the cupcakes might me a good idea.

Why do I say for parties always go with cupcakes if possible? Right now we are in, what is known as, the "Me" generation.. Researchers have said that we are in a selfish generation & that is a reason why cupcakes have grown in popularity.. With a cupcake we each get our own, personal cake. There is no sharing.. Which in my opinion is really quit sad.

Conclusion.. More times then no I will bake my cakes in a cupcake form.. Mainly because I am a sugar addict but I do watch my calories & waist line.. In my opinion you can never go wrong with a cupcake.


For my recipe from the cover photo please click the links below
Marbled Pumpkin Cream Cheese Bars 
Cinnamon Pumpin Cupcakes

Pumpkin Spice Peanut Butter M&M Cookies

So in my quest to try all things pumpkin I came across the Jiff whipped pumpkin spice peanut butter & the pumpkin spice M&Ms..

So I was trying to think of a creative recipe that still has that comfort food feel & figure out how to make it a 'healthier' option.. Then the light bulb turned on & I present you with my Pumpkin Spice Peanut Butter M&M Cookies.

Note: I know M&M's are not healthy.. I wanted this recipe to be a healthIER option of a cheat recipe. Two of my cookies has as many calories as the original recipe I followed. 

Makes 60 cookies

Ingredients:
1 1/2 cups whole wheat flour
1 tsp baking soda
1 cup Land O Lakes light butter with canola oil spread
1/2 cup Jiff whipped pumpkin spice peanut butter
1/2 cup sugar
1/2 packed brown sugar
1 tsp vanilla extract
1 egg
1 9.90oz bag pumpkin spice M&Ms

Directions:
1. Preheat oven to 375°
2. Measure out flour & baking soda into a small bowl & whisk until combined.
3. In a large bowl beat together butter, peanut butter, sugar, brown sugar, & vanilla for a few minutes or until really creamy.
4. Beat in egg.
5. Add in half the flour mixture into the large bowl & beat until combined. Then add the other half & repeat.
6. Stir in M&Ms.
7. Drop dough onto greased baking sheet by leveled Tablespoon & bake for 8-10 minutes.
NOTE: When cookies come out of the oven remove from cookie sheet as soon as possible because M&Ms will stick to the sheet. 

Serving size 1 cookie: calories 73, fat 3.2g, saturated fat 1.3g, trans fat 0g, cholesterol 5.5mg, sodium 54.9mg, potassium 9.1g, carbs 9.8g, fiber 0.8g, sugar 6.5g, protein 1.2g, vitamin A 1.2%, vitamin c 0%, calcium 08%, iron 1.2%

I really hope you enjoy these cookies.. They are a simple tweak to a classic favorite.. Feel free to share with you friends or pin on Pinterest!

Also if you are looking for a yummy, pumpkin themed dinner to go with this dessert then check out my Pumpkin Seed Crusted Chicken ----> Click here for recipe.

Pumpkin Squares with Pumpkin Cream Cheese Frosting (with nutrition information)

If you saw my Marbled Pumpkin Cream Cheese Bars recipe then you will notice that these are similar.. I actually made this one first intending to make the marbled one but I forgot to add in the cream cheese to swirl.. So I added frosting on top & voila a new recipe! (if you missed my Marbled Pumpkin Cream Cheese Bars then click here)

Serves 24

Ingredients:

For bars-
2 cups whole wheat flour
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 tsp baking powder
2 tsp baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Land o Lakes light butter & canola oil
2 eggs
2 egg whites
15 oz canned pumpkin
2/3 cups shredded carrots

For cream cheese marble topping-
4 oz light cream cheese
3 Tbsp Philadelphia pumpkin cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla

Directions:
1. Preheat oven 350° & spray 9x13 baking pan with cooking spray.
2. In a small bowl, whisk together flour, cinnamon, ginger, cloves, baking powder & baking soda. Set
aside.
3. In a large bow, beat sugar, brown sugar, & butter until crumbly. Then add in eggs, egg whites, pumpkin filling, & carrots. Beat until mixed.
4. Add in flour mixture & beat until mixed thoroughly.
5. Spread mixture evenly into baking pan.
6. Bake for approximately 30 minutes depending on your oven.
7. One cake has cooled, in a small bowl beat cream cheese, pumpkin cream cheese, powdered sugar, & vanilla for 3 minutes on high.
8. Spread evenly over cake. Cut into 24 pieces & enjoy!

Servings size 1 bar: calories 154, fat 3.1g, saturated fat 1.4g, trans fat 0g, cholesterol 19.5mg, sodium 152.3mg, potassium 14.7mg, carbs 29.3g, fiber 2.2g, sugars 20.4g, protein 2.9g, vitamin A 55.5%, vitamin C 0.7%, calcium 3.2%, iron 3.4%

If you like this recipe also check out my Pumpkin Whoopie Pies here!

Superb Slow Cooker Cheesecake (with nutrition)

This is a S I N F U L L Y good dessert that you won't need to feel GUILTY about!

For all my cheesecake loving peps, like myself, do I have a treat for you! This is an easy recipe to whip up & let sit while you enjoy your busy life.. & it's a low calorie dessert!

Serves 8 (1/2 cup servings)

Ingredients: 

8oz low-fat cottage cheese

8oz light "tub-style" cream cheese, room temperature

8oz 1/3 less fat cream cheese (stick), room temperature

1/4 cup & 1 Tbsp sugar

1 Tbsp cornstarch

1 1/4 tsp vanilla extract

1/2 tsp almond extract 

2 eggs

2 egg whites

1/2 cup light sour cream

Optional: 2 2/3 cups assorted fresh fruit

Directions:
1. Lightly spray 4-cup baking dish with cooking spray and make sure it fits inside your slow cooker.
2. Using blender puree cottage cheese until completely smooth and there are zero lumps. Then add both the tub-style cream cheese and the stick of cream cheese and blend until smooth.
3. Next add in sugar, cornstarch, vanilla extract, and almond extract and blend until mixed in.
4. On a low speed add eggs one at a time. Then add the egg whites. Blend until incorporated. Still on a low speed add the sour cream and blend it un just until you see no lumps. No longer.
5. Pour cheesecake mixture into baking dish and place inside slow cooker. Then add water to the slow cooker until it reaches 1/3 hight of your baking dish.
6. Drape paper towels under the lid of the slow cooker to stop condensation from dripping into your cheesecake.
7. Cook on high for 1 1/2 to 2 hours or until the cheesecake is set.
8. Turn off slow cooker, take the lid off half way and let cheesecake cool for 15 minutes. Then remove cheesecake from slow cooker and let cool completely before placing in refrigerator for at least 4 hours to chill before serving.

To Serve:
Scoop 1/2 cup cheesecake into small bowl and top with 1/3 of fresh fruit if desired.

Nutrition:
calories 235m fat 14.9g, saturated fat 9.1g, trans fat 0g, cholesterol 91.2mg, sodium 407.6mg, potassium 61mg, carbs 14g, fiber 0g, sugars 12.6g, protein 10.1g, vitamin A 16.5%, vitamin C 0%, calcium 11%, iron 1%

Marbled Pumpkin Cream Cheese Bars (with nutrition)

September is my favorite time of the year.. Warm outside but cool at night.. Also all the pumpkin stuff is out!

This is my "first" pumpkin recipe of 2014 & it feels good.. So why do I say first in quotes? Well my first round of this recipe I forgot to marble the cream cheese in.. Whoops.. So I ended up making a frosting for the top & bam! Another pumpkin recipe.. You can check out my 'mistake' recipe which I call Pumpkin Squares with Pumpkin Cream Cheese Frosting (on september 17th)

Serves 24

Ingredients:

For bars-
2 cups whole wheat flour
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 tsp baking powder
2 tsp baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Land o Lakes light butter & canola oil
2 eggs
2 egg whites
2 cups pumpkin pie filling
2/3 cups shredded carrots

For cream cheese marble topping-
4 oz light cream cheese
1/4 cup sugar
1 Tbsp sugar-free vanilla almond milk

Directions:
1. Preheat oven 350° & spray 9x13 baking pan with cooking spray.
2. In a small bowl, whisk together flour, cinnamon, ginger, cloves, baking powder & baking soda. Set aside.
3. In a large bow, beat sugar, brown sugar, & butter until crumbly. Then add in eggs, egg whites, pumpkin filling, & carrots. Beat until mixed.
4. Add in flour mixture & beat until mixed thoroughly.
5. Spread mixture evenly into baking pan.
6. For marbel topping mix together cream cheese, sugar, & almond milk until combined.
7. Drop by teaspoons over batter. Used a butter knife to swirl the mixture.
8. Bake for approximately 30 minutes depending on your oven.
9. Let cool before cutting & serving. Also as always enjoy! =]

Serving size 1 bar: calories 143, fat 2.8g, saturated fat 1.2g, trans fat 0g, cholesterol 18.6mg, sodium 176.3mg, potassium 15.4g, carbs 27.2g, fiber 2g, sugars 18.5g, protein 2.8g, vitamin A 31.2%, vitamin C 0.4%, calcium 3.6%, iron 3.8%

If you like this recipe also check out my Over Night Pumpkin French Toast!