I took this from my good friend Jen Lee, this is SO GOOD!!!!!!!!!!!!
Enjoy xo Jen
Your WHY is as important as your HOW!
YOUR “WHY” IS AS IMPORTANT AS YOUR “HOW”
Having a plan for how you’re going to lose weight is great, but life doesn’t always go as planned.
During those times, your reason for wanting to get in shape in the first place needs to be at the forefront.
,
Ask yourself: WHY are you doing this?
Maybe it’s to be able to chase your kids around, maybe it is to wear a bikini this summer.
Whatever it is, no one’s goal is really the number on the scale.
Get to the real WHY and make yourself conscious of it daily.
The more you focus on the specific reasons you want to get in shape — the ones without numbers attached — the more likely you are to stick to it.
Keep it fierce, keep it real!
xo Jen & Your NV Team
Jen Lee’s Protein power balls!
These were a HUGE hit at our sip & sweat event so we had to share! Thanks to Jen Lee!
It is really simple and you can use whatever flavor protein and toppings you’d like!
Isalean – 4 scoops
IsaPro – 2 scoops
Coconut oil – 2 TBSP
Milk – enough to keep them together
Add whatever you want! For the vanilla I used sprinkles and white chocolate chips. For the chocolate I used chocolate and peanut butter chips.
Enjoy!!
Buffalo Cauliflower Bites
These bad Larry’s are one of my FAVORITES!!!!!!
Enjoy xo Jen
Buffalo Cauliflower:
2 tablespoons ghee organic butter
1/4 cup hot sauce, such as Frank’s
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil Kosher salt
8 cups cauliflower florets (from about 1 medium head)
Preheat the oven to 400 degrees F.
For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more.
High Protein Shrimp Burrito Bowl
High-Protein Shrimp Burrito Bowl
For the cilantro black beans and rice
3/4 cup (135 grams) uncooked long-grain brown rice (certified gluten-free if necessary)
1 1/2 cups (355 grams) water
1 (15.5-ounce or 420 grams) can black beans, rinsed and drained (certified gluten-free if necessary)
1/4 teaspoon grated lime zest
1 tablespoon lime juice
1/4 cup (5 grams) chopped fresh cilantro
For the burrito bowl
1 teaspoon canola oil
1 medium (55 grams) onion, sliced
2 medium (240 grams) bell peppers, sliced
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1 pound (455 grams) medium shrimp, peeled and deveined
2 cups (95 grams) loosely packed chopped romaine lettuce
1 medium (125 grams) tomato, seeded and chopped
1 medium (150 grams) ripe avocado, diced
Directions
Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.
While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.
Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato and avocado.
Nutrition Information
Serves: 4 | Serving Size: 1 cup beans and rice + 1 1/4 cups shrimp and vegetables + 1/2 cup lettuce + 1/3 cup chopped tomato + 1/4 cup avocado
Per serving: Calories: 450; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 172mg; Sodium: 452mg; Carbohydrate: 56g; Dietary Fiber: 13g; Sugar: 4g; Protein: 34g
Spicy Shrimp Skewers!
I love grilled food….grilled seafood is my fav!
Enjoy! xo Coach Jen
These Spicy Shrimp Skewers are BOMB!
2 large garlic cloves, chopped
1 teaspoon kosher salt (or use coarse salt)
1⁄2 teaspoon cayenne pepper (or adjust to suit heat level)
2 teaspoons paprika
1⁄4 cup olive oil
1 tablespoon fresh lemon juice
Siracha sauce
2 lbs large raw shrimp, peeled and deveined
lemon wedge
DIRECTIONS
In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
In a large bowl toss the shrimp with the garlic oil until evenly coated.
Cover and refrigerate for 30 minutes.
Meanwhile soak the wooden skewers in cold water for 30 minutes.
Preheat grill to medium heat, then lightly oil the grill grate.
Thread the shrimp onto the wooden skewers.
Cook the shrimp for 2-3 minutes per side or until opaque.
Serve with lemon wedges.
Holding onto that last 5 lbs… why LESS may lead to MORE!
If you are holding onto that last 5-10blbs you may be over doing it!
More isn’t necessarily better. Everyone thinks that you lose weight when you run a calorie deficit but there are many factors that contribute. If you’re finding you just can’t lose those last few pounds, it’s possible you’re either training too hard, eating too little or some combo of the two.
Smaller deficits (think 250–500 calories) are often all you need to see longer-term weight loss. Plus, this won’t trigger your body to go into safety mode the same way, drastically restricting your intake often does.
Dropping your calories super low may provide you with quick weight loss in the beginning, it can be detrimental to your health and set the stage for weight regain in the future.
EAT WELL and TRAIN HARD but SMART! xoxo Jen
Protein packed snacks!
Try these protein packed snacks to help keep you full longer!
Enjoy xo Jen
GREEK YOGURT DEVILED EGGS
15 grams of protein
2 hard boiled eggs
2 T plain green yogurt
1/2 dijon mustard
CHOCOLATE OAT BALLS
15 grams of protein
2 T Almond Butter
4 T oats
1/2 T honey
1/2 T mini chocolate chips
mix and roll!
Pumpkin Chocolate Chip Protein Muffin
PUMPKIN CHOCOLATE CHIP PROTEIN MUFFINS
INGREDIENTS
1 cup old fashioned rolled oats (80 grams)
1 cup pure pumpkin puree (244 grams)
1 cup Greek yogurt (227 grams)
2 large eggs
1½ scoops natural or vanilla flavored protein powder (I used isagenix Isapro)
1½ teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ cup dark chocolate chips (I used Enjoy Life brand)
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit.
Add the oats to a Vitamix, blender, or food processor and process until a flour forms (about 10 seconds).
Add the pumpkin, Greek yogurt, eggs, protein powder , pumpkin pie spice, cinnamon, baking powder, and baking soda and blend again until well combined.
Stir in the chocolate chips.
Distribute into 12 silicon muffin liners (or regular muffin liners that are greased).
Bake for 20 minutes or until a toothpick comes out clean.
Enjoy!
NUTRITION INFORMATION
Serving size: 1 muffin Calories: 118 Fat: 5.3g Carbohydrates: 13g Sugar: 5.3g Fiber: 2.6g Protein: 8g
Simplify your meal prep!
SIMPLIFY YOUR MEAL PREP!
DONT OVER COMPLICATE IT !! We like to make big containers of different kinds of Protein & different Veggies! Then we can mix//match all week long! This is for Rich & I and ONLY took 1.5 hours to make. Now all we have to do this week is REHEAT = meals are ready. Prepping takes the thinking out of it during your busy work week!
Enjoy! xo Coach Liz
➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ • Hard Boiled Eggs • Ground Turkey • Ground Beef • Egg Whites • Broccoli Cauliflower Mix • Air Fryer Asparagus • Zucchini • Garlic Red Potatoes • Sweet Potatoes • Turkey Meatballs • ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖