Balsamic Chicken & Veggie Bowls

Say BYE BYE BYE to your Chipotle bowl obsession, and say HELLO to this insanely amazing Balsamic & Chicken Veggie Bowl…

Let’s be real, I 100% pre-judged this bowl and thought I was NOT going to like it because it had cabbage in it, and it was warm. πŸ˜‰

First bite, Steve and I looked at each other, second bite, we looked at each other again. The telltale sign we LOVE something! He did his funny head bob, and I shook my fork over the bowl – our signs to each other that we are digging the meal. ❀

So, I am gonna stop rambling and share this meal that we will now be enjoying EVERY week! From the amazing blog!


  • 2 tablespoons fat of choice, divided
  • 1 yellow onion, chopped
  • 1 small head red cabbage, thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp sea salt, divided
  • 2 tart apples, chopped
  • 2 cups shredded Brussels sprouts(I used a green cabbage instead, brussels and me don’t love each other!)
  • 3 tablespoons high-quality balsamic vinegar
  • 2 tablespoons broth or water
  • 1 tablespoon maple syrup (omit for Whole30)
  • 1 1/2 pounds chicken breast, bite size pieces
  • 1 tsp dried oregano
  • 1 tsp granulated onion or onion powder
  • 1 tablespoon Dijon mustard (omit for AIP)


1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and garlicΒ and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and Β½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining Β½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

We can’t WAIT to hear what you all think, we hope it’s love at first BITE! πŸ˜‰ ❀



(And the Tall Blonde)



I think I am giving up Bacon….

Cue ALL the tears right now, but I am also adding Bacon to the list of foods I am giving up, at least for the next few days!!! πŸ˜‰

I am addicted to bacon, call me gross, or weird, judge me all you want, but I can eat it all day everyday! This right here feels like another restriction, like I have nothing left to eat.

I will stop crying now….

I’m half kidding you guys, I am not that crazy. (Although some days Steve would disagree πŸ˜‰ )


Truth be told, I didn’t really have ANY heart palpitations while we are away in Europe, and I didn’t have a single piece of crispy bacon.

I’ve been eating it every day since we got back, told you I was addicted, and the palps are slowly creeping back in. BOOOOOOO!!!!!

I eat organic, nitrate-free, but we think the sodium is messing up my heart. (At this point I think we are grasping at straws and playing this game of “see how few food groups Liz can eat without going totally bat shit crazy”!)

But let’s be real….

This is not forever.

My friend is fighting cancer.

This will be over really soon.

I have the potential to feel REALLY good.

So, I am going to put on my big girl, granny panties, and keep trying to heal myself. Without Bacon!



My A.I.P. Journey…..

Life has been overwhelming lately.

An alien has invaded my body, and I have been trapped, screaming for help, but no one could hear me. I couldn’t even hear me!

Trapped in my body, trapped in my mind, just plain old trapped. Anyone feel me on this?

My thyroid numbers have been going down, but it hasn’t felt like it.

I knew it was time to get help, so that’s what I did! I got HELP!

I went and saw a Functional Medicine Doctor a few weeks ago, and it was the wake-up call that I so desperately needed. Then we left 2 days later for a 2 week stint in Europe….

(Cue the shitty eating, and self-confidence issues.)

So here I am, all crazy with my jet lagged self, starting a new adventure that I had to share with you all.

Monday I started a 30 day journey with an AIP Elimination Food Plan, and let’s be real, food is an issue for me, and was terrified to start.

(For those of you that aren’t familiar, AIP stands for Auto Immune Protocol. It is a way of elimination eating to heal the gut and other auto immune conditions, like Thyroid Conditions. I will be removing everything I love, so bear with me as I have a tiny pity party over here! I am saying goodbye to all things gluten, grains, dairy, legumes, nuts, nightshade veggies, soy – see why I’m a bit sad? But the truth is, I am already sad, so it’s time to change the attitude about food LIZ!!!! πŸ˜‰ )

I’m not terrified of the food that I cannot eat, I’m terrified of FAILING. This was my big revelation this week. I am afraid of failing, because I have done it SO well in the past, and those limiting beliefs and fear were holding me back from the change I so desperately need!

So here I am, facing those crazy food fears, day two of the journey half way through.

I am committed to this, I am committing to all of you, I am committing to sharing the ups and downs with you all.

I know this will be 1000% worth, I just might need you all to remind of this when I want a spoonful of Justin’s Maple Almond Butter or a slice of grass fed cheese on my burger! πŸ˜‰

As I always say to my clients in my Fit Clubs….

You have to want change MORE than you want to stay the same. And I hit my rock bottom last week, on a beach in Greece.

I want to fell good, have energy to workout with my girl Autumn Calabrese, get rid of the constant bloat and digestion issues, get my self-confidence back, see food as FUEL!!!

So, get ready for a ride friends, I’m about to go ALL in with you!



Where have I been??

Have you all missed me?? πŸ˜‰

I have been knee deep trying to heal my Hypothyroidism, on my own, with NO drugs!

And guess what, it’s working friends!! My Thyroid numbers are going down, I am feeling stronger, fueling my body with foods it needs. (No gluten or dairy)!!!

So, how did I do it???

Well, it’s a LONG story, that involves LOTS of supplements, food changes, and even exercise changes….

And I promise I am going to share ALL of it with you.


It works, and can work for you too, Thyroid condition or not!

(In the meantime, if you are ready to get your health on track and want to join me, fill out my FIT CLUB Application and we can talk! )

Stay tuned friends…..




Hammer & Chisel: Meal Plans and more!

So, my next big adventure begins on Monday and I’m really excited, nervous, and in full on planning mode!! Santa came early for me this year, and I’m STOKED!!


I have not been this committed to a new workout program since I did The 21 Day Fix back in May of 2014! (Mind you I have done P90X3, Insanity Max:30, 21 Day Fix Extreme, PiYo, and Cize – but I never incorporated the nutrition and meal plans with them!)

Y I K E S ! ! !


So, in preparation for the big start on Monday, I have been putting together specific meal plans to use with my color coordinated containers so I can REALLY stay on track!!

Here is my Week One Meal plan for you all to start looking at and feel free to use it to plan your weeks as well. (Change it up if you need too! I can’t eat eggs or yogurt, so you will never see those as a RED option for me! I don’t eat gluten either, more on that later!)

A lot of my recipes are coming from the Hammer & Chisel Nutrition book, FIXATE and Against All Grain! I’ll be sharing a couple of my weekly dinner recipes from each week, so stay tuned for that!


If you want all the recipes, feel free to shoot me an email to, and we can get you hooked up with a copy of FIXATE, or you can even be adventurous and join me in trying H & C!!



My Latest Obsession….

Cashew Butter

Not just any cashew butter, but homemade cashew butter. I know it sounds intimidating and daunting – but I swear IT IS NOT!!

About 8 months ago I was diagnosed with an insane amount of food allergies – from red meat and spinach to my beloved Almond Butter – and I kind of lost my mind there for a bit. But, don’t you fear, it’s back and I am better than ever! πŸ˜‰

So, in the process of figuring out what I could eat that wasn’t going to kill my stomach, I found CASHEW BUTTER. Creamy, heavenly, full of good fats (which DO NOT make you fat, FYI!) and just what I was needing in my life.

So, here is the lowdown for you all. All you need to make this most amazing nut butter is Raw, preferably organic, cashews. No oil, no sugar – nothing but nuts!


I make two batches at a time, because let’s be real – who wants to clean the food processor twice?? Not this girl!


2 12 ounce bags of raw, organic cashews


Place one bag in the food processor and begin processing. The nuts will go through stages and at various intervals you will need to scrape the sides down.


1 – Nuts turn to flour.


2 – Nuts start to form into little tiny balls. (During this stage, you will need to scrape the sides a lot to encourage proper blending. Probably every 10 seconds.)


3. Nuts start to form bigger balls


4. Hard ball stage. It might feel like your processor is going to rock it’s way off the counter, but it won’t! Also, at this stage it might be a good idea to stop blending, take the top off and let it cool off for 5 mins. You don’t want it to overheat. πŸ™‚


5. Soft ball stage. Things are looking up! The nuts are releasing their oils and allowing the mixture to soften up. Keep going!!!


6. The ball has broken up, you’re almost there!!!!


7. And Voila – you have cashew butter. Once it gets to this creamy stage, I blend for an additional minute or so.

Then scoop it out, put in a glass container and store in the fridge for at least a week (if you can get it to last that long!) Repeat process with second bag.

ENJOY on apples, bananas, in Shakes, on dark chocolate – the list goes on and so does my obsession!



What’s For Dinner??

Confession…. I used to be a Vegan. Then my body started doing weird things and I realized it wasn’t getting the nutrients it needed to function properly. (Some Vegans do great with this lifestyle choice, you have to do what is best for your body!)

So, back to meat I went. And away went Gluten! All the recipes I post in my Blog will always be Gluten and Wheat free!! FYI. πŸ™‚

I have to be careful with red meat, technically I am allergic to it – I’ll save those details for another Blog Post! So, when we do eat it, which is about 2-4 times a month, it is ALWAYS organic and Grass Fed. Remember, what the animal ate, so shall you. So we try to keep it as clean and anti-inflammatory as we possibly can.

Tonight’s dinner was Slow Cooker Pot Roast with Parsnip Puree (The jury is still out on that addition! πŸ˜‰ ) But the pot roast fell apart and the gravy was SO good.




It takes a little prep to get all the things ready for the crock pot, but 8 hours later it’s all worth it.


3-4 lbs beef chuck roast

1 onion, cut in half

1 cup chopped leeks

3 cloves of garlic

6-8 medium carrots, peeled and cut in half

1 18-20 oz jar of diced tomatoes (I prefer jar so that we are ingesting less chemicals!)

1 cup chicken or beef broth

1/2 cup red wine

3 branches of fresh thyme

2 prigs fresh rosemary

2 tsp sea salt, plus more to taste

Cracked black pepper

Place ALL ingredients in the slow cooker and cook on low for 8 hours. Then transfer roast to cutting board and cut into chunks. Discard the stems of the thyme and rosemary, then add half of the liquid, all the onions and half the veggies to a blender and puree. Add the chopped meat and purred veggies back to crock pot and continue cooking on low for another 1-2 hours. Add salt and pepper to taste, enjoy!!