A League of Their Own

Last week while we were in Las Vegas, my parents left fresh Brussel sprouts and asparagus in our fridge. After a four day weekend away, this week was perpetually a game of catch up. Every day when I opened the bottom shelf for blueberries for the boys, these fresh veggies looked up at me wondering the fate of their existence. This morning after my weekly run to the grocery store, I knew I needed to do something with these vegetables before they spoiled.

Roasted vegetables have been a go to of mine for quite some time. They can be great with scrambled eggs and cheese tucked into a tortilla for a great soft taco option. They are a wonderful side paired with macaroni and pork chops. Paired or as a stand alone, roasted vegetables rarely disappoint.

Traditionally I use olive oil and sea salt when I roast veggies. With fresh bacon from my grocery run, I decided to shake things up and let the veggies swim in the natural salt and fat of thick cut bacon. The end result was a cacophony of flavors that lingered on the tongue long after the last bite. Rest assured, roasting your vegetables with bacon puts them in a flavor league all of their own!

Let me just say the simplicity of this dish makes it an easy midday meal with minimal effort. It would be delicious with sweet or Russet potatoes, butternut squash, broccoli, cauliflower, or zucchini too. Follow the same method regardless of the vegetables you have on hand. The more the merrier especially when it comes to color and texture. The most important thing is chopping everything to about the same size so that it cooks evenly in the oven.



  • Brussel sprouts, stems cut & halved
  • carrots, peeled & halved
  • 1 medium sweet onion, peeled & sliced
  • 1 bunch of asparagus, ends cut
  • 1 garlic, whole
  • 4 slices of thick cut bacon
  • sea salt


Preheat the oven to 425 degrees. On a cookie sheet, place the bacon evenly on the bottom and then layer with chopped vegetables. Sprinkle with sea salt to taste.

Cook for 15 minutes. Then toss the vegetables and cook for an additional 15 minutes. Tossing the vegetables ensures that the veggies cook evenly. Allow the vegetables to brown and crisp slightly before removing them. Oftentimes after 30 minutes in the oven, I simply turn the oven off and leave the vegetables in a little longer to reach the perfect level of browned edges.


Serve over basmati rice and enjoy!


Use the leftover rice and vegetables for quick and fuss free lunches. My leftovers are prepped and stored in Tupperware for the week.




Souper Bowl Sunday

An important part of healthy eating is meal prep. Having healthy options readily at your disposal to avoid reaching for the pint of Ben and Jerry’s or the bag of nacho cheese Doritos. It requires forward planning and fresh, quality ingredients, but with a little practice it can evolve into a healthy habit.

Since our ten day green smoothie cleanse, I started making a pot of homemade soup every Sunday afternoon. The prep side of things is undoubtedly the most labor intensive part of cooking. Let’s be honest, peeling, chopping, mincing, and dicing takes time. But fresh ingredients are key to any delicious soup. To save time and be more efficient, canned and frozen vegetables can also take some of the work out of meal prep. Today’s soup, however, required a lot of knife handling as all of the vegetable ingredients were fresh.


The greater Houston area has experienced an unseasonably cold winter, which has created the ideal type of weather for savory soups and crusty breads. Yesterday afternoon a cold front blew in that dropped today’s temperatures into the high 30s; weather conditions perfectly suited to make today a souper bowl Sunday.

So without further ado, I give you one of my all time favorite soups, chicken coconut curry. Enjoy this soup over jasmine rice and top with a drizzle of Sriracha sauce. It could very easily be made vegetarian by substituting the chicken for tofu and swapping the chicken broth for vegetable broth.



  • 1 tsp olive oil
  • 1 sweet onion, thinly sliced
  • 4 cloves of garlic, minced
  • 4 carrots, peeled and chopped
  • 2 medium white potatoes, halved and chopped
  • 3 to 4 portobello mushrooms, thinly sliced
  • 1 handful of cilantro, roughly chopped
  • 2 limes, halved
  • 1 1/2 cartons of chicken broth
  • 1 1/2 cans of coconut milk (I typically use lite)
  • 4 to 5 tbsp of red curry paste (Adjust to your liking)
  • 1 rotisserie chicken, skin removed and roughly chopped


In a large soup pot on medium low heat, sauté the onions in the olive oil for ten minutes until softened. Add the garlic and sauté the garlic for 2 to 3 minutes. Next add the carrots, mushrooms, potatoes, chicken broth, and curry paste. Allow to simmer on low heat for 2 to 3 hours until the potatoes and carrots are soft.

Because I usually make my soup while Atticus is napping, I turned off the heat and let the soup rest until about 45 minutes before I was ready to serve dinner. I added the chicken, coconut milk, lime juice, and cilantro and turned the heat back on to low to medium low. It truly depends on your range setting. The goal at this point is to allow all of the ingredients to simmer but never allow the coconut milk to boil. You’ll have to monitor it to determine the best setting on your stove.


Serve over jasmine rice and enjoy. This soup hits all of the key flavor notes, spicy with the curry, sweet with the coconut milk, and the vegetables all compliment each other perfectly. Cilantro always adds that extra level of flavor too. This soup reheats well making it an ideal option for lunch during the week and at least one leftover meal for dinner during the week. It’s exotic flavors offer a great change of pace to more traditional soups like chicken noodle. Even Liam gave it his seal of approval- a smile and an empty bowl.


Some of the other highlights of our weekend included Liam wrapping up his first basketball season with his final game on Saturday, Sunday morning shenanigans before breakfast, and catching up with family over ridiculously amazing fried chicken donut sandwiches. All in all, it was a great weekend!




Good Things Come in Threes

In the last month, we’ve enjoyed some savory homemade soups, spectated at a few sporting events, and smiled almost every step of the way. True to the adage, “good things come in threes”, tonight’s blog post highlights three of my recent favorites- soup, spectating, and smiles!


Since Christmas, I’ve been on a soup kick- chicken tortilla, chicken detox soup, vegetable beef, and now a simple Tuscan chicken soup. Most Sundays, I make a pot of soup that starts the week off on a great foot with a delicious dinner option that also makes for some amazing workday lunches.

This soup was adapted from a recipe I found on Nicky’s Kitchen Sanctuary (www.kitchensanctuary.com). It could also very easily be a delightful vegetarian option by substituting the chicken for cannellini or white beans.



  • 1 tbsp olive oil
  • 1 sweet onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 stalks of celery, chopped
  • 3 medium carrots, peeled & chopped
  • 2 medium white potatoes, diced
  • 2 cartons chicken broth
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp red pepper flakes
  • 1 rotisserie chicken, skin removed; deboned & shredded
  • 4 handfuls fresh kale


In a large soup pot, sauté the onions on medium heat in one tablespoon olive oil for ten minutes until soft and translucent. Stir occasionally.

Add the garlic and thyme and sauté until fragrant (2 to 3 minutes).

Next add the carrots, celery, potatoes, chicken broth, and spices. Bring to a boil and then simmer for 20 minutes.

Add the shredded chicken and kale and heat through for up to five minutes until the kale is wilted. Garnish with fresh grated parmesan cheese and serve with a crusty bread. We enjoyed ours with some delicious rosemary focaccia.


Atticus and I joined our friends Gabe and Miriam and their sweet son, Milo, to cheer on our friends along the Chevron Houston Marathon course. It was beautiful, cold, sunny day- a trifecta for perfect racing conditions. We cheered loudly and encouraged our fellow Bayou City Road Runners along the course as they zoomed by us a mile 22 in Memorial Park. Despite the cold temperatures, Atticus and I enjoyed spectating, spending time with good friends, and offering smiles to the fearless runners on their journey to the finish line.


One evening a few weeks ago while Sean was in Dallas for work, I threw a little spontaneity into our week when I took the boys to the girls’ varsity soccer game at my school. Both boys enjoyed cheering on the Lady Lions as they savored Chick-fil-a kids meals in the bleachers. In my favorite picture of the evening, Liam moved to the railing for a close up view of the action, and Atticus turned just in time to smile for the camera.


Every Saturday for the last month, Atticus and I have cheered on the Liam and his fellow Heat teammates. Sean has earned a special place in heaven for the amount of patience it requires to coach a team of kindergarten basketball playing boys. Every week, we’ve seen Liam make great strides on the court as his dribbling and passing skills have improved. Go, Liam, go!


In a house full of laughter and light, smiles and happiness are plentiful. Between the squeals, giggles, and screams of a 15 month old and a six year old, it is often a constant cacophony of  sounds. Beautiful smiles almost always accompany the noises and sounds that reverberate off of the walls in our den. Below are some of my most favorite smiles from the last month.

As I reflect back on the memories shared around a kitchen table, the happiness accomplished through sportsmanship, and the simplicity and beauty of a child’s smile, I am reminded time and time again of how infinitely blessed I am. Here’s to many more moments of joy. May they continue to come in threes, fours, or any other numerical combination of greatness!

Good morning, Sunshine!

Mornings aren’t for everyone, but I’ve always embraced them wholeheartedly. Before children, I was up before the sunrise and out the door logging in my daily miles. Since children, I’m up bright and early with the boys toting them to school during the week or playing with the boys pushing cars or trains around in the early morning hours on the weekend.

There is nothing better than starting the day with a cup of coffee and a glimpse of a beautiful sunrise. Mornings are a fresh start to a new day, and the morning sunshine offers us an opportunity at a brand new beginning. A critical part of every morning routine should include breakfast. Something hearty, wholesome, fresh, and delicious. During the week when I’m pressed for time, it takes a little more thought and preparation, but starting my day off with a healthy breakfast makes all the difference in the world.

Below are three ideal go-to recipes you can easily pre-make and pre-pack for easy, on-the-go breakfast options. Only one of the recipes requires an oven and two can be prepped and stored for an entire week of ways to break fast!


For my vegans and vegetarians, this first recipe is the easiest to prep and enjoy. I originally discovered it from a cycling friend of mine who recommended the book, The Engine 2 Diet by Rip Esselstyn. This former professional triathlete and firefighter based in Austin developed a vegan diet specifically designed for endurance athletes. Naturally it was a read that was right up my alley. I’ve modified the recipe slightly but the hearty oats and other grain cereals make this breakfast an ideal way to get a wholesome breakfast that staves off hunger easily until lunch.



  • Almond milk
  • 1/4 c old fashioned oats
  • 1/4 c whole wheat shredded wheat
  • 1/4 c Uncle Sam’s cereal
  • 1/4 c grape-nuts
  • 1 tbs sliced almonds
  • fresh fruit


In a mason jar, add all of the dry ingredients and store in the pantry until the morning of. On your way out the door, top with fresh fruit and milk. Cover with a lid, and you’re ready to jet out the door.

Some of my favorites fruit options include blueberries, strawberries, kiwi, and sliced bananas. Unsweetened or light vanilla almond milk are a great way to add a little sweetness to your cereal. Soy or cow’s milk are also great substitutes.

Allow the cereal to soak for a few minutes so the oats and shredded wheat can soften slightly. Enjoy the wholesome yumminess!


Green smoothies are another great grab and go breakfast that are also vegetarian friendly. Nothing is easier to consume on your commute to work, and you get a great jumpstart on your daily fruit and vegetable intake.




  • 3 handfuls of greens
  • 2 c water
  • 1 apple, cored & quartered
  • 1 handful of grapes
  • 1 c frozen strawberries
  • 1 c frozen mango
  • 2 tbs ground flaxseed
  • 2 packets stevia

In a blender pitcher, add the water and greens and cover and store in the fridge overnight. Core and cut the apple and place the apple and grapes in a Ziploc bag. Store in the fridge overnight. Measure the frozen strawberries and mangoes, and store in a Ziploc in the freezer overnight. Plug in the base of the blender and have it ready to go for tomorrow’s smoothie too. Pre-measure the ground flaxseed, and store in an airtight container next to the blender for easy access. Also leave the two packets of stevia out so you don’t have to do much more than throw everything in, blend, and pour.


The morning of, blend the water and greens until juiced. Spinach, kale, spring mix, or a blend all work well. Next add the apples and grapes and liquify. Add half of the frozen fruit, blend, and then repeat with the remaining frozen items. Add the flaxseed and stevia and mix until well blended. Pour, sip, and enjoy!



This recipe is a Mama Bear exclusive developed with minimal effort thanks to always having key kitchen staples on hand. It would also be delicious with sautéed mushrooms and grated cheese. This one does require more cooking and prep than the other too, but it provides ample leftovers that can also double as leftovers to enjoy as a midweek lunch option or on a busy weeknight for dinner.



  • 5 slices of bread, cubed
  • 16 oz ground sausage
  • 3/4 sweet onion, sliced
  • 3 to 4 large handfuls of spinach
  • 1 fire roasted red pepper, jarred and diced
  • 1 dozen eggs
  • 1 c milk
  • 1 tsp olive oil
  • Sea salt & pepper to taste

Preheat the oven to 350 degrees. Prep a 9 x 13 Pyrex dish by lightly spraying it with cooking spray. Cube the bread and layer across the Pyrex evenly. I typically use some kind of a grainy bread like 12 grain or wheatberry. The sky’s the limit though, so use what you love or what you already have on hand.

In a bowl, add the eggs and milk and whisk until well blended. Pour over the bread and allow to soak while you prepare the other ingredients.


In a skillet on medium high heat, sauté the onions in olive oil until translucent. Add the ground sausage and cook until brown. Slowly add the spinach (about a handful at at time) and mix continuously until wilted. Add the red bell pepper and stir until everything is evenly distributed. Pour into a colander to drain. Then drop the sausage mixture evenly over the bread and eggs.



Bake in the oven for 40 to 45 minutes until the eggs are fluffy and cooked through. Cut evenly and store in Tupperware containers in the refrigerator. Reheat in the microwave for an instant breakfast packed with color and protein.


I hope these easy breakfast recipes make your mornings beautiful and delicious. They might even inspire you so much that your belting out, “It’s a beautiful morning!” as you head off to work to take on your day. Arguably breakfast is the most important meal of the day. You don’t have any excuses after reading this blog post to skip out and slight yourself!

When All Else Fails…

This afternoon as my workday came to a close, I catalogued through my mental Rolodex of dinner ideas. I thought about the kitchen staples I had on hand and decided that Caprese chicken with fresh basil and sundried tomatoes sounded amazing. I knew I had two chicken breasts in the fridge but would need to stop at H-E-B for a few key ingredients: smoked provolone and fresh basil.

On Thursdays the dinner table is pretty quiet. Liam has gymnastics and his grandparents usually take him to dinner afterwards. Sean rarely eats with us during the week because he’s either still at work or at the gym. With half of the bears in our den missing for dinner tonight, I knew I’d enjoy the leftovers for lunch tomorrow.

With Atticus underfoot playing with an assortment of bowls and lids, I started gathering the ingredients on the island in preparation for dinner. I preheated the oven to 400 degrees and a drizzled olive oil in a Pyrex baking dish. Then I opened up the chicken breast to start prepping the meat and immediately realized something was amiss. An icky stench filled my nostrils and my heart sank. In the few days since I’d purchased the chicken, it had spoiled. The sell by date clearly stated 1/25, and yet it was clear the poultry was past it’s prime.

I quickly tried to recover as I considered other potential dinner options. But with my muse past her prime, I decided on the next best thing. When all else fails, order takeout. I called our neighborhood Chinese food restaurant and ordered vegetable Lo Mein, an order of General Tso’s chicken, and chicken with mixed vegetables. Less than thirty minutes later, the doorbell rang and just like that my dinner dilemma was remedied. Sometimes fixing a problem, really is that simple.


Atticus absolutely loves Lo Mein. It truly is a sight to see watching an adorable 14 month old picking up the slimy noodles and slurping them up with gusto and joy. Over all, he’s a pretty good eater. He especially loves the broccoli included in the Lo Mein and is quite a fan of the peas and carrots in fried rice too.

Another perk of Chinese takeout comes from an insightful fortune. Opening our fortune cookies provided exactly the right amount of wisdom for this Mama Bear to consider as I cleaned up and boxed the leftovers.


Appropriately, Atticus’s fortune cookie stated, “Be yourself and you’ll feel at home anywhere.” Truer words were never spoken especially when you reflect on its meaning through the eyes of a child. In their naivety, they lack the ability to be self-conscious. If only we were all so lucky to never have to outgrow this one. To be able to let our hair down and not fixate on what others think about us.

Although our self-awareness as adults is significantly different than that of our little ones, we can just as easily circle back to being ourselves. True to the adage, “Be yourself, everyone else is taken,” maybe we need to worry less about what others think. In the end, it really isn’t worth the stress. If someone doesn’t like us for who we are, then they probably don’t really need to be a part of our inner circle anyway.


For a Mama Bear, nothing could be more poignant or telling than, “Love yourself first and everything else falls into line.” How often do we forget this one as we put the needs of our spouse or children before our own? While we carry out these selfless acts of love day in and day out, we need to remember how important self-care is for our own well-being and ultimately the well-being of everyone else in our family. This is why I honed in on doing one thing every day for yourself in my last post.

In these quiet, little moments for ourselves, we’re making the time to love ourselves first. You know as well as I do that we don’t have more than a few minutes of quiet in any given day, especially when you have young children. But remember that quality traditionally outweighs quantity. If we allow ourselves just a few moments every day, over time the pay off will be exponential. Carve out time for solitude even if that solitude can only be achieved when you lock yourself in the bathroom briefly and close your eyes and slowly count to twenty. Cherish these small moments of “you” time. When our children graduate from high school and head off to college, we’ll have more time than we know what to do with. But those moments can take their time. I’m certainly not ready for that anytime soon. In the meantime, I’ll take what I can get when I can get it and trust that less is more, at least for now!


An “Egg”cellente Kind of Week

Between our holiday Monday for Martin Luther King, Jr. Day and then two consecutive  “Snow Days”, this week has included a lot more play than work. On our snow days, the boys and I lounged around the house in our pajamas without a care in the world. I got so caught up in the ease of no makeup and messy hair that I had to mentally psyche myself back into the idea of going back to work last night.

Another highlight of my week was plated and served the last three nights for dinner. Let me just say each of these recipes was incredibly fresh, easy, and simple to orchestrate from start to finish. With the wintry conditions, I didn’t venture out for my typical midweek grocery store run. Grateful for my standby kitchen staples, I whipped up three amazing egg dishes I highly recommend. Every single one of them was vegetarian friendly too. From my kitchen to yours, enjoy!




  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground comino
  • 1 can black beans, rinsed & drained
  • 1 avocado, chopped
  • cherry tomatoes (not pictured), quartered
  • eggs, # depends on how many you’re serving
  • corn tortillas, again the quantity depends on the # of people at your table
  • sea salt & pepper to taste
  • salsa


In a skillet on medium high heat, sauté the garlic in one teaspoon of olive oil until fragrant. Add the black beans and ground comino and stir until well blended. Allow the beans to warm through. While the beans are warming, in a separate skillet fry an egg in one teaspoon of olive oil. Season with sea salt and pepper to taste. As the egg is frying, warm the tortillas on a comal until slightly charred. To assemble, place the tortilla on a plate, top with a fried egg, black beans, tomatoes, avocado, and salsa. Continue frying eggs and assembling until everyone at your table is served.

The only ingredient I didn’t have on hand was fresh cilantro. Next time, I’ll make sure to have an extra bunch in my fridge to enhance the flavor of this dish even more.

This recipe is truly a simple, delicious, and healthy option that is ready in no time flat. The only skill required is the ability to multi-task in the kitchen!





  • 1 tsp olive oil
  • 12 grain bread, # depends on your dinner party and/or how hungry your guests are
  • fresh spinach
  • cherry tomatoes, quartered
  • eggs, again this will vary
  • sea salt & pepper
  • avocado (not pictured), smashed to create a spread
  • hot sauce- our new favorite is Yellowbird Sauce Jalapeno Condiment


In a toaster, toast the bread to your preference. Set the toast aside.

Cut an avocado in half, squeeze into a bowl, and smash with a fork. Spread evenly on each slice of toast. Then evenly layer the spinach leaves on top of the avocado.

In a skillet on medium high heat, fry an egg in one teaspoon of olive oil. Place the fried egg on top of the spinach. Sprinkle with sea salt and pepper to taste. Add the tomatoes and top with hot sauce.

My brother and sister-in-law gave us this amazing new hot sauce for Christmas. It’s made and bottled in Austin and apparently is in high demand in all of the local restaurants there. My brother said Austinites have dubbed it their local Siracha. The flavor and heat bring a lot to the palate, and it definitely harmonizes well with eggs.




I discovered this recipe while perusing the internet. A blogger after my own heart Recipe Runner (reciperunner.com) encourages her readers to “eat well and run happy.” A mantra I’ve been living by for years. This recipe is hands down the easiest thing you could make on a weeknight. I was blown away by the combination of flavors and will definitely be serving this one again very soon.


  • 1 jar of tomato sauce
  •  6 eggs
  • parmesan cheese (not pictured), grated
  • fresh basil, roughly chopped
  • sea salt & pepper


In a large cast iron skillet, pour a jar of tomato sauce and spread evenly with a spatula. I used a jar of H-E-B’s Tomato & Basil. Feel free to use whatever sauce you have on hand. Next evenly layer the grated parmesan cheese over the sauce. Then carefully break six eggs over the cheese. Season with sea salt and pepper to taste.


Bake in a preheated oven at 425 degrees for 10 to 15 minutes. You will know when the dish is ready when the tomato sauce starts to bubble and the whites of the eggs set. Remove from the oven and garnish with fresh basil. Serve warm with fresh bread.


Seriously, “egg”cellente!


10 Days Later


Sean and I just completed a 10 Green Smoothie Cleanse. This isn’t the first time we’ve embarked on this exercise of self-control, but it proved to be the most meaningful. The holidays are a time of joy, merriment, and indulging. Great wine, amazing cheeses, authentic tamales, and delectable desserts definitely put the merry in Christmas.

With the new year, new beginnings and resolutions motivate us to reevaluate areas of our life that require personal growth and self-regulation. The intention of our cleanse was to flush out toxins, recalibrate our food cravings, and kick off the new year by putting our healthiest foot forward.

In preparing for this cleanse, it is easy to see why so many people gravitate towards pre-made, processed food. Aside from it tasting delicious, it’s easy to plate dinner for the entire family in no time flat when Domino’s or Chinese take-out can be delivered to your door in a matter of minutes.

Having all of the ingredients on hand and making sure healthy snacks were always within reach proved key to making it through the ten day cleanse without losing stamina or breaking the cleanse rules. We completed the modified cleanse that included two green smoothies a day along with one clean meal. We opted for a breakfast and dinner smoothie and had soup or fresh fish or poultry for lunch. Healthy snacking helped curb cravings and helped keep our metabolism working overtime. Approved snacks included crunchy vegetables like carrots, cucumbers, and bell peppers, apples, hard boiled eggs, a scoop of unsweetened peanut butter, and a handful of nuts. Drinking water and abstaining from alcohol were two important aspects of the cleanse. All of these components together proved to be integral to the cleanse’s success.

Meal planning was a critical part of our 10 day cleanse too. I found a great recipe for Detox Chicken Soup from A Spicy Perspective (www.aspicyperspective.com/chicken-detox-soup/). I adapted the recipe to better suit our likes including subbing cilantro for parsley and adding fresh jalapenos to add an extra layer of heat. We also enjoyed delicious lemon rosemary salmon and lemon pepper chicken. Both of these dishes packed a high dose of protein and flavor for a satisfying and savory clean meal.




  • 1 natural rotisserie chicken, skin removed and roughly chopped
  • 2 quarts chicken broth
  • 1 large sweet onion, thinly sliced
  • 3 cups broccoli florets
  • 2 1/2 cups carrots, peeled and chopped
  • 2 cups celery, chopped
  • 1 jalapeno, chopped and seeded if you like a little less heat
  • 1 1/2 cups frozen peas
  • 1 bunch of cilantro, stems removed
  • 4 cloves of garlic, minced
  • 3 tablespoons ginger, peeled and grated
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground tumeric
  • sea salt and pepper to taste


In a large soup pot, heat the olive oil on medium heat. Sauté the onions, garlic, and ginger until soft. Add the chicken, broth, carrots, apple cider vinegar, and spices and bring to a boil. Lower the heat and add the broccoli, peas, and cilantro. Simmer until the broccoli softens and is tender. Season with salt and pepper to taste. Serve warm and enjoy!

Ten days later, I feel energized, healthy, and proud of myself for the exercise in self-control. I failed to recognize how much sugar I consumed prior to this cleanse. I found myself craving whole foods like fresh salmon, produce, and poultry. Going forward I want to continue having a green smoothie daily for breakfast to jumpstart my morning with a healthy dose of greens, fruit, and fiber. If you’re interested, I highly recommend J.J. Smith’s 10-Day Green Smoothie Cleanse. Her book offers step by step recipes, the science behind the cleanse, and a wealth of other information about its health benefits.

I won’t lie, there were times I wanted to cheat. Who wouldn’t when the scent of fresh baked chocolate chip cookies fills your office? At my lowest points, I felt ready to chew my own arm off. But anyone can do this for ten days if you set your mind to it. I promise you’ll feel amazing after you get past the first two to three day hump. This is when your energy level skyrockets and you really start to feel better than ever. I strongly recommend having a cheerleader to encourage and motivate you to stay on track. Knowing Sean was encountering some of the same challenges made it easier to keep on trucking. The end results are truly worth the sacrifice that comes from doing it. What doesn’t kill you, makes you stronger!