What is Transform:20?

Friday, November 30, 2018



5 years ago my home fitness journey started with a man who would forever change my approach to health and fitness!



Mr. SHAUN T, creator of Insanity. Hands down the HARDEST program I've ever completed.....twice!

Since then he's without a doubt been my favorite Beachbody coach. He's the one that showed me I had more in me than I ever believed possible. That I could do hard things, push myself beyond my limits, get results like I had never gotten before.

And the man is BACK to help all of us EXTRA busy babes give up our excuse of "I don't have time" with a brand NEW program Transform:20!  I can't wait to tell you all about it!

ABOUT THE PROGRAM

It's a 6 days a week, 20 minute workout program designed to tone and shred your ENTIRE body!

This program isn't like many other programs you've been exposed to. If you know Shaun T you know he is just as focused on the internal changes you need to make to get the external physical changes. Shaun T isn't only whipping you into shape in 20 minutes, he is literally going to transform you from the inside out so you can push past your limiting beliefs and GET RESULTS! And not only that, but so you stop quitting on yourself and gain longevity in your fitness journey so you can keep them too!



The only equipment you need for this program is a stepper (which comes with it) but there is a modifier to show you how to do it without.

The program is broken up into 3 x 2 week phases:
  • Commit
  • Climb
  • Conquer
With each phase the moves evolve and get harder and YOU get stronger.

There are 36 entirely UNIQUE workouts, which means no routine is repeated twice, keeping YOU engaged and your body constantly challenged.

You also get access to 6 BONUS workouts- 3 ab routines, 1 recovery routine, 1 glutes routine and 1 cardio routine ranging from 10-20 minutes long.

And access to an additional 6 BONUS weighted workouts for those who like to add weights to your routine. You can sub some of the regular workouts for the weighted ones and there is a calendar that shows you how to do so.

Each workout includes "TRANSFORMERS". These are 1 minute challenges repeated weekly that allow you to track your progress in other ways than the scale. If your numbers are going up in the transformers, your watching your nutrition, you are going to get results! You're also going to build some killer endurance!

The program does include a modifier to allow you to adapt any moves based on your fitness level and allows you to improve and grow over time.

WHAT ABOUT THE NUTRITION?

The nutrition plan is incredibly simple and designed as a guideline for those who need it to follow. BUT is proven to get you results.

If you have been following our portion control meal plan, you are welcome to continue doing so with this program. 
If you've been following our 2B Mindset nutrition plan, you also have the option to keep following that with this program.

Talk to your coach to determine which option is best for you to follow.



WHEN DOES IT LAUNCH?

The program doesn't become available for regular Beachbody on Demand members until April 1st, BUT there is an exclusive VIP early pre-purchase on December 4th, with access to the program AND my virtual accountability group for support on January 14th PLUS the opportunity to get an additional $20 off (ask me how!)

A sample workout launches on Dec 11th and for those who purchase before then, you'll ALSO get access to 2 prep workouts to give you an idea of what to expect and prepare for!

WHAT COMES WITH IT?

Well that depends on the package you choose and that's where I come in as a coach to help YOU find the best option for your price range and your goals. Your best option is to join my INFO GROUP and get all the price details, package details and inside scoop on discount opportunities! PLUS details on how YOU can access the program AND be personally coached through it by myself AND Shaun T himself. We start January 14th, and spots will fill up fast!

SUCCESS STORY

Before I share how you can get started, I wanted to share a specific success story from a lucky lady who had a chance to be a part of the ALPHA test group for this program and what she had to say about her results.


"My Transform 20 results to date...

7 pounds, 10 inches.

I had no idea how much this program would transform me - mentally and physically. No idea!

This is with:
👉 A trip to Las Vegas
👉 Ladies weekend
👉 Halloween
👉 Thanksgiving

Before all of those things would have been an excuse to “cheat” and then get back on the wagon after. Not anymore.

Because I’ve found a healthy balance and a positive mindset towards health and fitness. There is absolutely no better feeling than that!
This program has changed everything for me."

HOW CAN I GET STARTED?

Ask me about my Transform:20 launch group where we'll be sharing all the details on the launch of this program, how to get access to it and which option is right for YOU to start with!

As a coach it's my job to help you not just find the best package for you and send you off with it, it's my job and my passion to help you START and FINISH your program and have a blast in the process so that you get the results you're looking for and have support doing so.

Make me your FREE COACH here and then fill in my application below (specify that you're interested in TRANSFORM:20) and I will reach out to you with details.





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CROCK POT LOW-CARB UN-STUFFED CABBAGE ROLL SOUP

Wednesday, October 31, 2018




I have to start out by giving a shout out to the Sugar Free Mom for this original recipe. I made some personal tweaks but the idea is all hers and I love her for it! One of my winter staples now.

Ingredients


  • 2 tbsps extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large yellow onion, diced
  • 1 cup shallots, diced
  • 16oz lean ground beef
  • 16 oz lean ground turkey
  • 1.5 tsp dried parsley
  • 1 tsp dried oregano
  • 2 tsps himalayan sea salt
  • 2 tsps fresh ground black pepper
  • 16 oz marinara sauce (your preference)
  • 1-2 bags frozen cauliflower rice (add according to the space left in your crockpot!)
  • 5 cups low sodium beef broth
  • 1 large head of cabbage, sliced  (Pro Tip, make the slices smaller e.g. cut lengthwise and then cut in half again for easier eating!)

Instructions


  1. Heat olive oil and garlic on medium high heat.
  2. Add onions and shallots and cook until softened.
  3. Add ground beef and ground turkey and cook until browned and no longer pink.
  4. Add seasonings to beef and marinara sauce.
  5. Add the riced cauliflower to the meat mixture and stir until coated. Judge how much space you have in your crockpot by how much rice to add. You still have to add the cabbage later!
  6. Pour beef broth into crock pot and add cabbage.
  7. Stir to combine everything.
  8. Cook on high 3 hours or low 6 hours. If you don't have a crock pot, simply cook ground beef in a dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender.


I freeze in individual zip lock baggies for easy grab and take to work winter lunch options!












Honey Mustard Salmon

Monday, October 8, 2018



I have to give all the credit in the world to Gimme Some Oven for this fabulous recipe I came across and adapted slightly because it was one of the quickest and easiest weeknight meals I've had in a while, and total winner in our household!

I LOVE salmon.....like, could eat it every night of the week! Buuutt, that's a little overkill, so you know, I try to keep it to once or twice!

This will definitely be a staple moving forward and I hope you enjoy it too, with my ever so slight modifications and side pairings!

INGREDIENTS:

HONEY MUSTARD SALMON IN FOIL:
1 batch honey mustard sauce (see below)
2 pound side of salmon, boneless and skinless
1 tablespoon finely-chopped fresh parsley leaves (I used about 1/2 tbsp of dry parsley because that's what I had!)

HONEY MUSTARD SAUCE INGREDIENTS:
1/3 cup whole grain mustard
1/4 cup honey
4 cloves garlic, peeled and minced
2 tablespoons fresh lemon juice
1/4 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper


DIRECTIONS:


TO MAKE THE HONEY MUSTARD SALMON IN FOIL:

  1. Heat oven to 375°F.  Or heat a grill to medium heat.
  2. Prepare your honey mustard sauce as directed below.
  3. Line a large baking sheet with a large sheet of aluminum foil.  Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
  4. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
  5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed.  (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)

To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through.  Cooking times will vary on the thickness of your salmon, so check it a few minutes early if you have a thinner cut of salmon or cook longer with a thicker cut. I had a thicker cut and had to add up to another 10 minutes of cooking time.  Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.  (Be careful, lots of hot steam will be released!)  Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes.  (Keep a close eye on the salmon while broiling, though, to be sure that the sauce does not burn.)

To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through.  (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.)  Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.  (Be careful, lots of hot steam will be released!)  Continue cooking for 3-4 minutes, until the fish is cooked through.

Remove salmon from the oven or grill.  Sprinkle the top of the salmon evenly with parsley, and serve immediately.

Sides

I served this with green beans that flash boiled until cooked but still crunchy, then sauteed with EVOO and red pepper flakes (minced garlic would also be a good addition). Also served with cauliflower rice (I use the frozen bags) and topped with a little thai chili sauce!

Those are my low carb suggestions but this would go fantastic with some jasmine rice with coconut oil or a baked or mashed potatoes!

Pork Chops with Dijon Herb Sauce

Monday, June 4, 2018



Shout out to "The Skinny Taste" for this FABULOUS sauce recipe which I took and adapted slightly for my needs!!!!! It was seriously the BOMB!

I am LOVING this new 2B Mindset nutrition plan I've been following which has a far more flexible and practical approach to everyday nutrition.

For dinner the concept is to focus on veggies most with some protein and a few "accessories" as needed for added flavor/pizzazz!

I had some pork chops marinating this weekend using the marinade from this recipe and I cooked them yesterday.  But tonight for dinner I felt like switching up how I was planning to use them and came across a healthy dijon sauce from Skinny Taste!


  • Easy
  • Quick
  • Healthy
  • And something I had all the ingredients for at home!


Ticked all my boxes!!!

Although I had my pork chops pre-cooked there was a decent amount of juices for me to use that I added to my sauce but I'm going to lay out the recipe below for those who might not pre-cook their pork ahead of time.

Pork- prepare marinade from this recipe and marinade for 3 hours to overnight. When ready to cook proceed to below ingredients and instructions.

Serves 3 (2 pork chops each)

Ingredients:


  • 6 medium marinated pork chops 
  • 1 tbsp butter
  • 1 cup organic, low sodium chicken broth
  • 1/2 cup chopped yellow onion
  • 2 tbsp dijon mustard
  • 3 tbsps chopped fresh herbs (your choice)- I used curly parsley, chives and oregano.


Directions:


  1. In a large saucepan, sprayed with a little evoo spray, cook marinated pork chops over medium/high heat until no longer pink. Remove from pan.
  2. Reduce heat to med/low, add butter, onion and cook until softened (approx 3 mins)
  3. Add chicken broth and bring to a boil. Reduce until slightly thickened. 
  4. Add dijon mustard and herbs.
  5. Optional- add pork to sauce to heat through and soak up some of the juices.


Serve with a couple of tbsps sauce over the pork chops with your choice of sides. I chose cauliflower mash and steamed broccoli and I have to say it was very filling and ridiculously tasty. Hard to believe there's no cream in this sauce!

Let me know if you try it below!

Chicken Tinga Taco's

Thursday, February 8, 2018



Don't you love when you find a new recipe that's the absolute BOMB.com and super easy to make a big batch of?  I'm pretty sure this is going to freeze pretty well too so I plan on portioning out into individual ziplock baggies for easy grab and go lunches or dinners when I'm in a pinch! I also love that this fits in with my 80 day obsession meal plan very well!!!

Ingredients

3 cups shredded chicken breast (I cooked mine overnight on low in the crockpot with about 1 cup of low sodium chicken broth but water would work too)
1 cup low sodium chicken broth (for sauce)
1 tsp unflavored gelatin
1 tbsp olive oil
3/4 cup chopped onion (approx 1 medium)
4 cloves minced garlic
1 cup all natural tomato puree
1 tbsp chili powder
1 tsp dried oregano leaves
2 bay leaves
2 canned chipotle chili peppers in adobo sauce, finely chopped
1 tbsp adobo sauce
1 tbsp lime juice
1 tsp lime zest or finely grated lime peel
1/4 tsp groun black pepper
1/4 tsp himalayan salt
8 (6 inch) corn tortillas

Directions


  1. Sprinkle broth with gelatin in a small bowl. Set aside.
  2. Heat oil in a medium nonstick pot over med-high heat until fragrant.
  3. Add onion; cook, stirring frequently for 3-5 minutes, or until onion is translucent.
  4. Add garlic; cook, stirring frequently for 1 minute
  5. Add broth mixture, tomato puree, chili powder, oregano, bay leaves, chipotle chili peppers, adobo sauce, lime juice, lime zest or peel, salt, pepper and shredded chicken. Stir to combine and bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 minutes, or until sauce is reduced by half.
  6. Remove bay leaves and serve 3/4 cup chicken taco mixture over corn tortilla's with your choice of toppings. 
Container equivalents: 1 Yellow, 1 Red, 1 Green, 1 tsp


Possible topping suggestions:

  • Lettuce, jalapeno, peppers, onions, pico de gallo (green container options)
  • 2 tbsp cotija cheese (1/2 blue)
  • Avocado (blue)
  • 1 tbsp chopped onion with cilantro and lime juice (free)