Progress Update - Almost 6 months

For two years, I was completely confident that I was so different, so special, with such unique and weird food issues, that this program wouldn't work for me. I straight up told my friend (who is now my coach) that it wasn't going to work and I wasn't going to do it...and I didn't say that just once, I said it repeatedly for two years. 

By October of 2020, I hit a point where I had nothing else to lose by trying this program. I was following my own special elimination diet. I was feeling like crap from nearly every food I ate. I was so sure that this program wouldn't work, that I twisted it around in my mind and thought it would be one more thing to add to my list of failures (up there with whole30, keto, WW, intermittent fasting, dairy free, gluten free, soy free, low carb, pescatarian, blah blah blah) and say "yep, that didn't work for me". 

I told my coach I'd commit to it for a month (but really, I was thinking two weeks in my head). I gave it two weeks at 100% expecting ZERO results, expecting to fail. I convinced myself I had to give it my all, and then when I failed it was because the program didn't work, not because I didn't follow the program (it was that twisted in my head).

I started program on October 12, 2020. By October 15, I knew this was different. Three full days and I knew this program was going to change my life. Turns out I'm not special. I'm not unique. I'm not the one person it doesn't work for. This program works for 100% of the people, 100% of the time, if you commit to it 100%. It's not a magic drug, pill or potion - it's real food, and a real shift in mindset, and it WORKS. 

All it took was me being desperate enough to try one more thing to feel better. I didn't care about the number on the scale - I cared about feeling better. I cared about eating food again. I cared about my clothes fitting properly.

I found my hope on this program. I found myself. I want that for you too. Let me help you find your hope. Let me help you find yourself. It's worth it.

This is about being HEALTHY. I’m not gonna talk to you about “summer bodies” or whatever, because I think that’s crap. Your body is your body no matter the season. 

I am going to talk to you about how I finally got to the point where I feel so good on the inside, the outside doesn’t matter. Yes, I am loving buying new clothes. I am also loving being able to do things physically that I couldn’t do before (cross my legs comfortably, run and chase my kids, play hopscotch and not want to keel over, curl my legs up under me in a chair, etc), but all of that is secondary to this immense feeling of happiness and excitement, and the ability to feel so friggin good, that I’ve been able to dream again. Not short term wishy washy ideas, but big, exciting, amazing goals for myself and my future. When I say this program changed my life, I mean it changed ME. Now that I’m feeling more like myself, my life is changing - and I couldn’t be happier about it. It’s wild and wonderful to have dreams & know they’re possible and achievable.

When you’re ready to dream again, let me know - I’ll share everything I have learned, and we can enjoy this journey together.

www.MyJourneyToAHealthyMe.com

Sheet Pan Roasted Pork Tenderloin and Cabbage - Complete Lean and Green Recipe

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEANER, 1 HEALTHY FAT, 3 GREEN, 3 CONDIMENTS

TOTAL TIME: 30 MINUTES

Ingredients

• 1¾ lb. pork tenderloin
• ¼ tsp each: salt & pepper
• 2 tbsp wholegrain mustard
• 6 cups shredded cabbage
• ¼ cup cider vinegar
• ½ tbsp caraway seeds
• 4 tsp canola oil

Directions

1. Preheat oven to 400⁰F.
2. Line a sheet pan with parchment paper and lightly coat it with cooking spray.
3. Season the pork with salt and pepper.
4. Spread mustard evenly over top of the pork.
5. Place the pork on one side of the sheet pan.
6. Toss together the cabbage, vinegar, caraway, and oil. Transfer to a sheet pan in a separate section from pork.
7. Place the sheet pan in oven and cook until pork reaches an internal temperature of 145⁰F, about 25 to 30 minutes. Remove from the oven and allow to rest.

For one serving, plate 6 ounces cooked pork with 1½ cups cabbage. Drizzle any remaining juice from pan over the pork.

Nutrition Facts: Per Serving: 290 calories, 10g fat, 6g carbohydrate, 43g protein

OPTAVIA Healthy Habits Newsletter - 4/5/21

Please click below to view my OPTAVIA Healthy Habits eNewsletter from 4/5/21. If you'd like to receive a copy in your email each week, please complete this quick google form with your email address and a request to subscribe to the newsletter.

https://optaviashare.com/p/a43d92c6e042bbdd513790e80bbc097a/10231805

https://optaviashare.com/p/a43d92c6e042bbdd513790e80bbc097a/10231805

Lean and Green - Turkey Burgers

Lean and Green Turkey Burgers - Four ways!

These tasty Lean & Green turkey burgers are perfect for any summer BBQ. We couldn’t pick just one!

Which recipe are you choosing?

1) Greek 

2) Italian 

3) Jalapeño Popper 

4) Buffalo Slaw 

Optavia Lean and Green Turkey Burgers

Turkey Burger - 4 Ways

1 Lean | 3 Green | 2½ Condiments

Yield: 4 servings

Total Time: 30 minutes

Ingredients

Turkey Burgers:

1 lb 93% lean ground turkey

1 egg

1 tsp Worcestershire sauce

½ tsp garlic powder

½ tsp onion powder

¼ tsp salt

Cooking spray

1 medium head iceberg lettuce, cut into eight bun-sized pieces (8 green)

Greek Version:

1 cup low-fat plain Greek yogurt

2 Tbsp chopped red onion

1 Tbsp lemon juice

½ Tbsp chopped fresh dill

½ Tbsp chopped fresh mint

1 clove garlic, minced

4 large tomato slices

½ medium-sized cucumber, sliced diagonally to yield 8 cucumber slices

2 oz. reduced-fat crumbled feta

Italian Version:

4 slices reduced-fat mozzarella cheese

½ cup no sugar added tomato sauce

1 cup jarred roasted red peppers, drained

¼ cup grated parmesan

Jalapeño Popper Version:

4 large tomato slices

¼ cup light cream cheese, softened

4 slices turkey bacon, cooked according to package directions

2 jalapeños, seeded and sliced

½ cup reduced-fat shredded cheddar jack cheese

Buffalo Slaw Version:

2 cups broccoli slaw mix

1 cup low-fat plain Greek yogurt

¼ cup hot sauce

1 tsp dry ranch dressing mix

3-4 slices reduced-fat cheddar cheese

Directions

1. In a large bowl, combine the first six turkey burger ingredients. Shape into four burger patties.
2. Grill method: Add burger patties to a lightly greased preheated grill rack, and grill covered until a meat thermometer reads 165 ℉, about 4 to 6 minutes per side. Stovetop method: Add burger patties to a lightly greased grill pan or griddle, and cook over medium high heat until a meat thermometer reads 165 ℉, about 4 to 6 minutes per side.
1. For the Greek version: In a small bowl, combine the yogurt, onion, lemon juice, dill, mint, and garlic. Assemble burgers by topping a lettuce bun with one burger patty, one tomato slice, two cucumber slices, quarter-cup of yogurt sauce, half-ounce feta, and another lettuce bun.
2. For the Italian version: Assemble burgers by topping a lettuce bun with one burger patty, one cheese slice, two tablespoons of tomato sauce, quarter-cup roasted red peppers, one tablespoon parmesan, and another lettuce bun.
3. For the Jalapeño Popper version: Assemble burgers by topping a lettuce bun with one tomato slice, one burger patty, one tablespoon cream cheese, one turkey bacon slice, one-quarter of jalapeño slices, two tablespoons cheese, and another lettuce bun.
4. For the Buffalo Slaw version: In a medium-sized bowl, combine broccoli slaw, yogurt, hot sauce, and ranch mix. Assemble burgers by topping a lettuce bun with one burger patty, one cheese slice, half-cup slaw mixture, and another lettuce bun.