Category Archives: Raw

Pumpkin Spice Protein Shake

Fall Pictures, Images and Photos

I came across this recipe last year on I love Jen’s recipes! Not to mention this one is perfect for the Autumn season.

Pumpkin Spice Protein Shake (Leslie style. πŸ™‚ )

3/4 cup of coconut milk
1/4 cup of pumpkin purΓ©e
1/4 tsp of vanilla
1 scoop of vanilla protein powder (I use EAS)
1/2 tsp of pumpkin spice
Stevia to taste

Put all of your ingredients in your blender and process until thick and creamy. Yummo!…and who said protein shakes were boring?? πŸ˜‰


Butternut Squash Soup and Sweet Potato Fries!

I just LOVE Fall. It’s my favorite time of year! Yesterday the kids and I spent the afternoon putting up Fall and Halloween decorations. I even have a themed bathroom set. I know…I’m lame, but we have so much fun! πŸ˜‰

Real quick I did want to share my new favorite lunch recipe that I got off of the TurboFire 5 Day Inferno nutrition plan.
Egg Salad Wrap and Side Salad

2 hard boiled eggs, yolk removed from one
1/4 cup of low-fat cottage cheese
Whole wheat tortilla (approx. 50-70 calories)
1 Tbsp Dijon mustard (I use jalapeΓ±o/cilantro mustard)
Salt & pepper to taste

Directions: Chop up hard boiled egg and mix with cottage cheese, mustard, salt & pepper. Place onto tortilla and wrap. Serve with 2 cups of mixed greens, tomatoes, and 1 tsp. of balsamic vinegar. Toss all ingredients. Enjoy!

Last week I was so fortunate that a friend thought of me when her co-op in her neighborhood was a person short. I paid $20 for all of this produce from the Dallas Farmers Market! I am currently looking into starting a co-op for our neighborhood.

Now with all of this food you know I was SO excited to try some of Tosca Reno’s recipes! πŸ˜‰ I am definitely making those stuffed pumpkins on the cover!

First I made the Butternut Squash Soup. It was my first time even having butternut squash soup, and let me tell you…it was devine. I LOVED it! It was thick and creamy. I honestly don’t know why I haven’t had this sooner. Here’s the recipe!

Butternut Squash Soup

1/4 cup of evoo
1 large butternut squash
3 green onions chopped
1/2 head of garlic
1/2 tsp rice bran oil
1 cup of low sodium chicken or vegetable broth
Juice from 1 lime
Sea salt & ground pepper to taste
Ground nutmeg

Drizzle squash with oil and roast. When finished & cooled. Scrape squash into large stock pot. Add onion, garlic, stock, & lime juice and bring to a boil. Reduce heat & simmer for 15 min. I poured mine into my healthmaster and pureed it. Garnish with green onion & nutmeg. It’s SO good! I stored the leftovers in some mason jars I found in the pantry the other day. πŸ™‚

I have finally perfected my sweet potato oven fries recipe! The whole family loves them. πŸ™‚
Sweet Potato Oven Fries

β€Ž3 medium sweet potatoes, skin on and cut into finger like wedges.
1 Tbsp of evoo
4 cloves of minced garlic
Sea salt & ground black pepper to taste
2 Tbsp of Italian seasoning

Preheat oven to 450 degrees. Toss potatoes with the rest of the ingredients. Place sweet potatoes on baking sheet and bake for 30 minutes or until golden brown. I serve them with a homemade spicy mustard dipping sauce.

2 Tbsp of jalepino cilantro mustard
1 1/2 Tbsp of raw local honey

For a fitness update…still LOVING my turbo kickboxing class M, W, F. PiYo is another addiction for Tues, and Thurs. I have now committed to a half marathon for next year, so I need to squeeze that training in as well. I don’t want to over do it. I’m focusing on properly fueling my body because I really feel that over training and not properly fueling my body led to my back injury. So focus and dedication is where I’m at right now. πŸ˜‰

Happy Healthy Living!

Did someone say California Rolls??


This was my first time making sushi rolls and it was messy, sticky, and fun! Definitely something I’m going to need to practice. πŸ˜‰

Nori is Soooo good for you. I buy sheets of it, cut it into little squares and keep it in a baggie in my purse. Lily loves snacking on Nori! I made the jasmine rice and the aroma while this was cooking was almost intoxicating. Loved it! πŸ™‚


You can use what you like. We used sliced cucumber, avocado, artificial crab meat, and green onion.

It rolled nicely, but started to tear slightly…not sure why. Maybe because I put the rice on slightly warm.


It started to fall apart when I picked it up. Tasted yummy!…but didn’t hold together well. Wonder what I did wrong??

So I made it into a wrap! πŸ™‚

You can’t have sushi without ginger! They go hand in hand.

Please share your favorite sushi recipe and let me know what kind of rice you use. πŸ™‚

Happy Healthy Living!

Playing Catch Up…

A recap for you…Jaydon started kindergarten and there has been a mediterranean theme going on with my cooking. Boy do I have some yummy recipes for you!

First things first…my sweet baby boy started kindergarten. He is such and awesome kid.

With Jaydon at school I wanted to focus a little more on spending time with Lily bug one on one. We spent a day painting toes and shopping. I bought her some flowers and she picked out “her favorite.” πŸ˜‰

Lookie lookie what I found…
I can’t think of anything that goes better with Greek olive hummus and pretzels than…
Greek-style olives!

Hello carb lovers!! I stumbled upon these on an end cap. Perfect for a veggie sandwich for lunch. Layer up on side with your favorites and fold over and enjoy. πŸ™‚

Or you can go with Artisan lettuce wraps. Isn’t this a beautiful picture? πŸ˜‰

I am going to make a salad with this tonight. I’m also grilling chicken and I am going to make my own salad dressing using lemon Chobani Greek yogurt.
My husband does have a sweet side! Ha. Jayson picked these up for me to try while he was out shopping. The lemon chobani was a great post workout snack today after I finished my awesome PiYoclass.

My Grandmother came over this weekend to watch the kids while Jayson and I got out and had some much needed adult time together. Grammie’s 90 year old neighbor sent this apron of hers with her to give to me.
I LOVE it! It is SO my mother. πŸ™‚

Now its time for my Grilled Pizza Recipe!

1 loaf of 4 cheese chibatta bread
1 cup of mozzarella cheese shredded
1/2 zucchini sliced very thin
1 yellow and 1 orange mini bell pepper sliced
3 mushrooms sliced
Handful of chopped basil
2 green onion chopped
2 garlic cloves minced
Handful of cherry tomatoes sliced
Salt and pepper to taste
Tomato & basil feta cheese

Heat grill on low. Brush chibatta bread with evoo and 1 garlic clove. Place on grill face down for 4 minutes. Meanwhile mix all remaining ingredients except feta cheese, & mozzarella cheese and drizzle with a little evoo and let it sit while grilling bread. Pull bread off grill and place ingredients starting with mozzarella cheese and minus the feta cheese. Place in oven at 350 degrees for 5 more minutes. Pull out and top with feta cheese. This was SO yummy! Enjoy!

Hot Yoga and New Recipes

Sunday started off with my first hot yoga class with a friend. A new friend, and even though new she is already a special friend that has added value to my life. It’s a wonderful feeling to share things you are passionate about with someone that feels the same way.

Enough of the mush and onto the hot yoga… πŸ˜‰

hot Pictures, Images and Photos
Hot Yoga is a series of yoga poses done in a heated room. The room is maintained at a temperature of 98.6 degrees. As you can imagine, a vigorous yoga session at this temperature promotes PROFUSE sweating and by profuse I mean we were soaked from head to toe! So it makes the body very warm, and therefore more flexible. We attended FIRE yoga at Sunstone Yoga.
As we walked into the dark hot room we quickly found our spots in the back of the room trying not to step on anyone since we couldn’t see anything at first. Haha. Then we exchanged a look of “what the heck did we just get ourselves into?!” It took a few minutes to get acclimated to the tempature. Once we finished we both found the class invigorating and amazing in so many ways. We are definitely looking forward to the next class. πŸ™‚

Then I was home for some kombutcha!
Some words of enlightenment….

For lunch I had one of my FAVORITES!
One slice of Ezekiel sprouted grain bread (toasted)
Avocado spread (1/2 avocado, green onion, and lemon juice)
Sliced tomato with cracked black pepper
A little of myrice vinegar cucumbers.

It’s delish!

This is a new recipe I made with the kids Sunday afternoon. I got the idea from Oh She Glows. We morphed the recipe to meet our family’s expectations.

Homemade Lemon, Black Pepper “Potato Chips” with Lemon Garlic Dip
This is my version of homemade potato chips.
10 small red potatoes sliced
1 clove of garlic minced
Salt & Pepper to taste
Italian herbs (you can use any you like)
Juice from 1 lemon
Drizzle of evoo

SautΓ©e the potatoes, garlic, evoo, and herbs to get the aroma going. Combine all ingredients, toss, and place on baking sheet. Bake at 450 for 25 minutes.

3 tbsp of low fat whipped cream cheese
1 tbsp of mayo with evoo
1 garlic clove (minced)
Juice from one lemon
Salt & Pepper

Mix all dip ingredients and chill. Jayson loved them! πŸ™‚

Hope every had a Happy Healthy Weekend! πŸ™‚

Enjoying a Meat Free Monday

meatless monday original Pictures, Images and Photos

Today was Turbo day! Since it’s an intense workout my protein shake wasn’t going to do it. So I went with my sprouted grain toast and a grapefruit. πŸ™‚

Operation: Staying Cool was a success again today. After turbo we did some grocery shopping and spent the afternoon dancing, painting, and playing wii. Did I mention my 5 year old smokes me every time in bowling. πŸ˜‰
Lunch was very refreshing!
Low fat cottage cheese, chopped tomato, chopped yellow bell pepper, green onion, and cracked black pepper. My new favorite!
I did get a nice surprise visit from a former client turned friend that I haven’t seen in months. Life gets busy, but it just reminds me of how I need to be better about making time for people that add value to my life. She’s an awesome person!
Jennifer and I at her first 5k. She did great!

I made carrot chips with my spirooli slicer again. They key here is…keeping Lily out of them! Ha.
The dip is delicious! It’s homemade mayo mixed with a little sour cream, lemon juice, and a sprinkle of Mrs. Dash Fiesta Lime seasoning.

We received our Highlights magazine for the kids, so we spent time reading and doing the activities out of it.
With temperatures 105+ and tomorrow it’s estimated to be 110 for the high. Ugh! Who wants to cook? I made another new favorite. Gazpacho!

1/2 cucumber, peeled, chopped
1 orange pepper, cored, chopped
2 celery stalks, chopped
2 green onions, chopped
2 vine ripe tomatoes
1 carrot chopped
Salt & pepper to taste
1 tbsp of EVOO
1/4c balsamic vinegar
A small handful of parsley
1 small jalepino (seeds removed)

Put it all in your blender and blend! This cold Spanish soup is perfect for this hot weather! Enjoy. πŸ™‚

Happy Meatless Monday!

A Little Slice of Spirooli Heaven…

My new 3 in 1 Spirooli Slicer!

It turns zucchini into noodles! RAW pasta. πŸ™‚

Check it out!

You can add whatever sauce you would like. Marinara, pesto, or my new favorite avocado sauce.
I made a marinara and an avocado sauce to taste test. πŸ™‚

The avocado sauce was my favorite!

One of my favorite snacks! Frogs on a Log.
One celery stalk, low fat cream cheese, and sliced jalepino stuffed olives. Yum! Around about 65 calories. πŸ˜‰

This is my new best friend! The kids love their “chore chart”. It has helped me out so much. They love helping and getting smiley faces. At the end of the week they get a special treat. Tomorrow we are taking them for organic frozen yogurt! πŸ™‚

One more thing. In a hurry? Need something healthy to eat fast? No more excuses to eat fast food! My Fit Foods. A great way for you to stay on track!

Happy Healthy Living!