Ancho Chili Cod

I love eating fish but it’s even better with a kick! This made my day..




1 filet cod (or as many as you’re cooking)
Salt and pepper to taste
Ancho Chili Powder to taste
1-2 tablespoons olive oil

Season each side of the cod filet with salt, pepper and ancho chili powder. Heat oil in pan and cook 3-4 minutes per side.

I served this with a side of sautéed broccolini.



Sautéed Broccolini

Quick and easy side dish to serve next to your protein of choice!


1 pot boiling water
1 bunch broccolini
2-3 cloves garlic
Salt and pepper to taste
1 tablespoon olive oil

Bring pot to a boil and add broccolini to pot and cook for 10 minutes. Drain broccolini into colander and blanch with cold water.

Heat oil in a pan and add garlic until fragrant. Add broccolini and season with salt and pepper to taste and cook about 5-8 minutes.

Slow Cooker Salsa Chicken

This is a quick and easy dish that can be served with rice or beans or to use when making tacos! I served this with a side of black beans.



Chicken Breast
1 jar salsa
Juice of 1 lime
1 bunch cilantro
1 package taco seasoning of your choice

Add all ingredients to slow cooker and cook on high for 4 hours or on low for 8 hours.

Bean Recipe
1 can black beans
1/2 small onion chopped
1 clove garlic chopped
1 teaspoon oil
Cilantro to taste
Cayenne pepper to taste (I used about 1/4)

Add 1 teaspoon oil to small pot and cook garlic and onions until soft and fragrant. Add beans and cayenne pepper and cook until heated through. Add cilantro to taste.


Pineapple Mango Salsa

Enjoy this with some chips or add it to your favorite taco!


Chopped fresh pineapple, about 1/2 a pineapple
Chopped fresh mango, about 3 mangos
1 small red onion chopped
1 medium tomato deseeded and chopped
1 small jalapeno deseeded
Cilantro to taste, chopped
salt and pepper to taste
Juice of 1-2 limes or to taste

Combine all ingredients in a bowl and season to taste.


24 Day GET HEALTHY Challenge

For my regular readers you all probably have seen my post on the Advocare 24 Day Challenge. I’ve done this in the past with excellent results and am planning on starting it again with a small group of people June 1. When I did it in the past my goal was weight loss. I lost 3 inches and 14 pounds in 24 days and felt AWESOME! My regular form of exercise the initial time around was a 1/2 hour daily walk.

My goal for the challenge this time around is weight loss. After being diagnosed with Lupus I’ve gained 15-20 pounds and physically don’t feel great AT ALL… which is the reason why I’ll be doing it again. The best part about this challenge is your goal can be whatever you want it to be…whether it’s losing weight or a jump-start on a lifestyle change. You can follow the guide to this challenge exactly or modify it to your needs. (I’ll explain in future posts how I’m modifying it to maximize the results I want)

If you look to the left of this page I will be adding a new category titled “24 day challenge journey” and will post each day about my challenge and document how I’m feeling etc. I will keep track of inches and weight lost and post 3 pictures… one at the start, one at day 11, and one at day 24.

If you think you’re up for it and want to try it or just follow along on my next challenge beginning June 1 please tune in to future posts. If you would like to be a part of this challenge please visit

The link above will direct you to my distribution page for the challenge where you can find the guide etc, if you’re having a hard time navigating your way around the site please comment or e-mail me through the blog

Also, please like this Facebook page if you’re interested in joining the challenge or want to follow along the small group of us who will be participating.

Feel free to contact me through this blog with any questions if you’re interested in joining. I will be making regular posts about my challenge in the next few days with more information about it.


Parsnip Cauliflower Puree

This is a tasty substitute for mashed potatoes. The roasted garlic really takes it up a notch on flavor!


1 bag parsnips peeled and chopped
1 cauliflower cut into florets
2 garlic bulbs
2 tablespoons olive oil
2-3 tablespoons all natural butter
Chopped chives to taste

For the garlic:
Pre-heat oven to 400 degrees
Peel off most of the paper of the garlic
Trim off the top of the head of the garlic so that the cloves are exposed
Drizzle 1-2 tablespoons of olive oil so that the exposed garlic is covered in oil
Place garlic in aluminum foil and wrap foil around the garlic
Roast for 40 minutes
After 40 minutes a butter knife should easily penetrate the garlic cloves; this is how you know it’s done
You can continue to roast if you would like a more golden color to the garlic clove

Bring a large pot of water to a boil; add salt
Add parsnips and cauliflower and boil about 15 minutes or until a fork pierces the pieces of vegetables without effort
Drain the vegetables and add them back into the pot
Add 1-2 tablespoons of butter to the spot and let it melt
At this point you can either add the garlic to the pot and use a hand masher to soften the vegetables and combine the garlic/butter
Add all ingredients (parsnips/cauliflower mix, garlic, and chives) to a food processor and puree
Add all ingredients to the pot and use an immersion blender to puree


Combining food and fitness. Advice on how to maintain a healthy lifestyle by a Physical Therapist

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