Wednesday, November 29, 2017

Transformation Tuesday!

My injuries helped me become who I am today.


When I was recently home, I found some pictures from college.
I honestly can’t even recognize the girl in the pictures, both inside and out.

I was struggling BIG TIME with my weight.  Yeah, yeah, yeah what kid in college doesn’t. 🙄
BUT I was a D1 scholarship athlete.  I was supposed to be in peak physical and mental condition but sadly, I was FAR from it.😕

Weight issues
Multiple knee surgeries
Lack of nutrition knowledge
Mentally recovering each day…will I be just as good of a soccer player?  Can I get to where I once was?
I was so lost.

➡️It has been a LONG struggle with educating myself on nutrition, finding workout programs that work for me, and building up my confidence to LOVE myself.

Who I am today is so distant from the girl I was in college. ❤️
It wasn’t easy. It took time. It took patience.  It took A LOT of up’s and down’s.
But it was 100% worth it!👍👍

💥I am looking to help 5 people make that change to want to live healthier.  
Start NOW before 2018 is here.
💥Message for details.

#transformationtuesday

Sunday, November 19, 2017

Pumpkin Pie Bars (vegan friendly)

For the Crust, blend together until crumbly:

1 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1.5 tsp cinnamon
1/4-1/3 cup softened coconut oil
2 tablespoons almond butter
1/3 cup coconut sugar
1 cup rolled oats (not instant)
1/2 cup chopped pecans

Keep 1 cup aside as topping.  Press the rest into in an 8x8 pan lined with parchment paper and lightly greased.  
Bake at 350 for 10 min.



Then combine the filling in a blender which includes:
**2nd option for a filling below**
3/4 cup pumpkin puree
1/2 cup canned coconut milk
3 tablespoons maple syrup
3 tablespoons coconut sugar
2 tablespoons almond butter
2 tablespoons tapioca starch
2 tsp vanilla extrace
pinch of salt
1 tsp cinnamon
1/2-1 tsp pumpkin pie spice
1/2 tsp nutmeg
dash of ginger
1/2 tsp allspice


After the 10 min bake, pour filling in pan.  Top with the crumb mixture.  
Bake for 30 min or until toothpick comes out clean.

LET COOL AND REST before slicing!!

**2nd option for a filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup almond milk
2 1/2 tbsp tapioca starch
2 tsp pumpkin pie spice
1 tsp cinnamon
dash of sea salt