JJ Smith’s 10 Day Green Smoothie Cleanse

Hello all!

So June 8th I started JJ Smith’s 10 day Green Smoothie Cleanse. It’s a cleanse that focuses on what all cleanses focus on….cleaning out all the toxins. Your day consists of drinking a homemade smoothie (usually spinach based with fruit) and snacking inbetween on fresh fruit and veggies. I downloaded her book off of Amazon.  It was a little rough day one….but after that, I had so much energy, my face cleared up and the inches were coming off. In the 10 days I lost 11 lbs but the difference I noticed was in my waistline. 
I took the before pics(at the top) June 8th and the after pics this morning. I have lost a total of 11 lbs with no gym! I didn’t measure myself but the proof is in the pictures! I will start round two after a 5 day break with just clean eating.



Cheese Stuffed Shells


Boil jumbo shells according to the directions on the box.


Mix 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of parmesan cheese and 1 egg. Then add a little parsley, basil, salt, and pepper to taste.


Cover the bottom of your pan with spaghetti sauce of choice. Top with shells (opening side up). And fill shells with your cheese mixture.


Afterwards, cover top with remaining sauce and sprinkle top with parmesean cheese


Bake at 350° for 20-30 minutes.

Serve with more yummy foods!


For the bread recipe, click here.

Cheesy Garlic Pull Apart Loaf

PREP: 10 mins
COOK: 15 mins
READY IN: 25 mins

1 (8 ounсе) loаf Frеnсh brеаd
1/3 сup grаtеd Pаrmеsаn сhееsе 1/2 сup buttеr, softеnеd
2 tаblеspoons gаrliс powdеr
1 tеаspoon driеd pаrslеy


1. Prеhеаt ovеn to 375 dеgrееs F (190 dеgrееs C).


2. Cut brеаd into 1-inсh thiсk sliсеs, without сutting аll thе wаy through thе loаf.


3. Mix Pаrmеsаn сhееsе, buttеr, gаrliс powdеr, аnd pаrslеy in а smаll bowl.


4. Sprеаd mixturе bеtwееn sliсеs of brеаd аnd ovеr thе top of thе loаf.


5. Wrаp loаf in аluminum foil, lеаving thе top pаrtiаlly unсovеrеd.


6. Bаkе in prеhеаtеd ovеn until buttеr is mеltеd аnd brеаd toаstеd, 15 to 20 minutеs.


Guaranteed deliciousness!!

Super Shred Week 2

Hey ya’ll,

So I’m just having a vent session. So I’ve had success with the super shred diet…but for my lifestyle, it’s just not working. At work I NEVER eat on time because I just don’t have time. When I’m off I sleep in which throws the timing off and leaves me eating extremely too late. So now I’m frustrated. I’ve never been able to stick to a program (besides clean eating) for too long. And I have major vacation plans for this summer! I can’t go looking like this! Any suggestions??

Oh and Happy Earth Day!


Super Shred Week 1Results

Good morning ya’ll,

Ok so….today makes one week since I started the super shred diet. I weighed in this morning…and the results are: I lost 9 pounds! This is good and bad, hear me out. 9 lbs in 7 days is great considering I only worked out two days last week. But, Saturday and Sunday I did not eat AT ALL like I should have. It was a rough, emotional week. So all in all I’m satisfied with my results! 9 lbs is great..but all I can think about is how much I would have lost if I ate right over the weekend. Regardless, this is a victory!

It’s the day after Easter, so usually today every year I go get all the discounted candy. Here’s to breaking old habits : ) Happy Monday!

Easter Treats

Happy Easter!

Peeps Chick Surprise Inside Cupcakes



1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.

4. Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.


Serving Size: 1 Cupcake Calories 260 ( Calories from Fat 90), Total Fat 10g (Saturated Fat 3g, Trans Fat 1g ), Cholesterol 25mg Sodium 180mg Total Carbohydrate 41g (Dietary Fiber 0g Sugars 12g ), Protein 1g ; % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%

Easter Egg Cookies


In a stand mixer, beat cream cheese, butter, egg, and sugar. Add vanilla. In a separate bowl, mix together flour, baking powder and salt. Gradually add the flour mixture to the sugar mixture while beating on low speed. Divide the dough into four balls and knead the food coloring into each portion of dough until the color is even. Wrap in plastic wrap and refrigerate for one hour. Unwrap each and press a small portion of each color dough together. Roll into a 12 inch rope and coil the rope into a circle. Pinch the dough together on one end to create an oval “egg” shape. Repeat for remaining dough. Bake on a greased cookie sheet at 350 for 8-10 minutes or until edges are just slightly browned. Cool on wire racks. Melt white chocolate chips in microwave according to package directions and drizzle over cooled cookies. Store in an airtight container in the refrigerator until ready to serve.

Cereal Easter Eggs


DIRECTIONS: 1. In a large pan melt butter using medium heat.

2. Add marshmallows and stir until melted.

3. Pour in the cereal and mix to incorporate.

4. Spray plastic eggs with cooking spray. I found it was easiest to use eggs that split vertically. You could just use 1 or 2 eggs for this process as the cereal does not take long to take the shape of the egg.

5. Spoon the cereal mixture into each half of the egg then close egg to form shape. Pop cereal out after about 10 seconds.