Thank You!

Happy 🦃Thanksgiving to you all! I hope you enjoyed the last three 💥free days of workouts/health tips and FLAT belly recipes! 👉IF YOU DID not get all of these SUPER toning workouts and tasty recipes and helpful tips I am more than HAPPY to email you them all for FREE!! DROP YOUR 👇email or message me if you want me to send them to you!

-👉fill your plate with veggies today

-👉drink your water

-👉move after your big meal (walk-game outside-maybe some wii bowling- lol)



Xoxo, 💋AD

Parmesan Zucchini Truffles

You will need..

About 2-3 medium Zucchini (I used yellow)

1 lb of ground beef (lean or turkey)

1 jar organic pasta sauce

1 C cottage cheese

½ C diced mushrooms

1 large handful spinach

1 C grated Parmesan

Thinly slice (I used a veggie peeler) the zucchini. Brown your meat of choice add the chopped mushrooms and spinach to this then pour sauce over- let simmer until mushrooms and spinach are tender and cooked down.

Lay out three zucchini slices flat with two crossed over (look at picture) add heaping spoonful or two of the meat sauce to the center and top with small spoonful of cottage cheese. Now fold zucchini over mixture (check picture) and place in baking dish. Note: I had to use a spatula to transport from cutting board to pan – keep together as best you can but doesn’t have to be perfect. Continue to make as many as you like—top with another tbs of meatsauce on top of each truffle then about 1 C (more or less) of fresh Parmesan over the dish. Bake 350 degrees for 30-45 minutes.

Portion control system: 2 truffles for 1 Green 1 Red ½ Blue

Cheesy Cauliflower Muffins


I love me a good muffin – you know- like a corn muffin to dip into your soup? So, I made the veggie soup (last post) and I am thinking what can I dip in this??HMMM- I was in carb overload this past weekend so didn’t want any bread or anything. I came up with this and I WAS SO GLAD I DID!!

What you need:

1 bag frozen riced cauliflower

2 oz crumbled feta cheese

2 oz shredded parmesean

2 eggs

½ C carbquik (or other flour sub)

Dash of salt and pepper

3 tbs of chopped GREEN ONIONS

1-2 Finley chopped red or yellow bell pepper

Sprinkle of basil and parsley

I just mixed ALL of this together well and scooped in to sprayed muffin tins- baked at 375 for about 20-30 minutes until golden on top

Made 12

Have 3 for one Green and ½ BLUE!

Vegetable SOUP (freezer meal)

I love this idea and will be doing more of these for sure! I had someone ask me the other day about what to do if there family wont eat leftovers! How do you meal prep?? I don’t know – I thought – because my family is always eating leftovers! So, I thought about this for awhile.

I came across this idea on Cooking Light, I believe. This freezer in a ziploc idea or even in the fridge for the week. I remember a friend telling me about this pressure cooker thing that makes a meal in like 30 minutes. I always use the crockpot but some people are really gone like 12 hours a day and don’t want to leave it on all day- so this pressure cooker idea is GREAT!! You make these Ziploc meals on Sunday- keep them in fridge and grab one when you get home throw it in the pressure cooker and it should be done in 30 minutes. So – my plan this week is to come up with some good ideas for the ziploc and the pressure cooker or crockpot!

Veggie soup!

I just chopped up what I had






Zucchini (yellow and green)

Sweet potato

And BEANS ( I buy my beans raw and soak overnight-you could buy canned )

½ C of raw quinoa

Dump all this in the ziploc with a jar of salsa some parsley and a few leaves of basil also ajar of tomato paste and then just closed it and labeled it!

You then dump it in your crock or pressure cooker with a carton of low sodium veggie broth and water to cover the veggies and cook ( I did a crockpot all day on low but I am sure the pressure cooker will be faster- I have yet to try this!- I will ask for one for Christmas!)

*note you can make a double batch and freeze one!


1.5 C for a Green and ½ yellow