Accountability.


I’m back guys!


So…. it’s been a few years!

I’m back and I’m down 158.6 pounds 💪🏼

I Decided to come back because I have completely changed my life and I want to share everything with you.

From my chronic pain. I’m finally ready to open up about that.

My experience with keto, low carb, fasting, and other healthy tips.

My adventures with my #homegym and new #fitness adventures.

My pool! Haha mostly? I want to inspire you all. I’m finally almost to 140 . I’m almost at 175 lbs now from 335. Official goal weight is 140. I will share the ups and downs to get there!

Recipes that I adapt from others and a ton of pictures and ideas to share from my garden with you all đź’•

I want to talk to you about products that are helping me with my pain (cbd) has been a lifesaver and all my tips for those chronic pain days plus products that helped or are helping me along my journey and allowing to maintain this lifestyle. I went from. 60 inch waist size 28/30 to now I’m in a size 12/14. Do I have a lower belly? Sure! Is it much better than the alternative yes. I’m working every single day to have self love and care for myself. It truly helps. Don’t be down on yourself, just keep going. We are all competing against ourselves!

I am having my header and design reworked and it should all be new and updated. Would love for you to come along for the ride.

Please follow me on Instagram at gracekeyxo I always fill my stories 🙂

Subscribe to my newsletter if you want an update when I blog. I missed you all terribly!!

Thanks for reading!!

See you soon

GGH

Low carb French onion soup.


Sunday night my husband and I were just hanging out talking about dinner. He mentioned French onion soup and so I knew instantly what had to be done. We ran to the store and I got some beef broth + onions + smoked Gruyere. This recipe is so simple anyone could make it.

For 8 servings.
6 tbsp of butter
2 tbsp of extra virgin olive oil
1 container of beef broth {32 oz}
2 medium size onions of any variety (I like Spanish and white)
1 tsp of dried thyme
Salt and pepper to taste
8 oz of cheese of choice. I suggest Gruyere, provolone, or Swiss. Anything smoked is good too!
Small bag of plain pork rinds.
Ramekins or oven safe bowls for soup

 

 

 

 

 

 

Buffalo Chicken Bake. Done Naturally!




Thank you to NatureRaised® Foods for sponsoring this article.  Learn how NatureRaised® Foods is “Doing What’s Right, Right from the Start™” in your area.

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When living a healthy lifestyle it is important to eat food that will fuel your body. I like to make a quick and simple chicken dish for dinner at least once or twice a week.  Chicken is so versatile. There are so many ways that you can prepare it. I like chicken because it’s a high protein, low fat option for me. With that being said, I am very picky about what kind of chicken I use. With so many options out there, it’s difficult to know exactly what to choose.

I recently have had the opportunity to work with a company called NatureRaised Foods. They believe in doing things the natural way. Their products have a strict standard. They are committed to treating animals humanely. No antibiotics are added EVER! Also, hormones and steroids are never used. The chickens are fed a 100% vegetarian diet. This means no animal by-product or other gross by-products. As I checked out their story http://www.natureraisedfarms.com/, I immediately felt like this was a company who cares about what we are eating. Their website is full of information and recipes, but most importantly you are introduced to their farmers. These people are working hard to make sure you get the quality chicken you and your family deserve! After my research I decided to try out the product. It needs to taste good right? I found the brand at my local Publix. It is available in your local grocery stores, and also at the big supermarkets such as Wal-Mart®. You don’t have to go all the way to a fancy place like Whole Foods® to get “better for you” chicken. I decided to use the NatureRaised Farms® brand chicken to make my famous Buffalo Chicken Bake. This is the perfect healthy recipe to make for the football season. Everyone loves buffalo wings. Why not make a healthier version for everyone? Why we are at it, how about making a more natural dish as well! Win.

Buffalo Chicken Bake

Ingredients (4 servings)

  • 4 NatureRaised Farms® brand chicken breasts
  • 1/2 cup of Panko breadcrumbs
  • 1 cup cheese of choice
  • 4 tbsp of your favorite hot sauce
  • Sea salt and pepper to taste
  • Dipping sauce of choice

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Instructions:

  1. Preheat oven to 350 degrees.
  2. Chop chicken into bite sized pieces.
  3. Add sea salt and pepper to taste.
  4. Put chicken into a mixing bowl.
  5. Add 4 tablespoons of buffalo/hot sauce to chicken.
  6. Place chicken into an oven safe dish. I used my glass 8X8.
  7. Add cheese on top. Add breadcrumbs on top of cheese.
  8. Bake in oven for about twenty minutes. Turn broiler on low and let breadcrumbs brown and cheese melt for a few more minutes if you like.
  9. Serve with a salad or anything green for the perfect balanced meal.

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Nutritional Statistics- 276 calories, 10 carbs, 11 grams of fat, and 33 grams of protein.

The bake turned out moist and tasty. This is a product that I feel confident feeding my family regularly. The price was really decent and affordable. I think it’s really important that we all know what is going into our mouths. Thank you NatureRaised Farms® brand chicken for allowing me to worry a lot less about what I am feeding my family!

Thank you NatureRaised Foods and Technorati for being sponsors of this article. As always all opinions expressed here are my own.

 

Buffalo Turkey Cupcakes.


This recipe turned out really well! This is going to be short and sweet since I didn’t take a lot of photos.

9850_409599379141262_1360992361_nBuffalo Turkey Cupcakes

Makes 6 servings

Ingredients

  • 1 package of 97% fat free ground turkey
  • 1 carrot diced
  • 1/2 of a small red onion diced
  • 1/2 of a zucchini shredded and drained well
  • 1/3 cup of breadcrumbs of your choice
  • 2 tbsp of egg whites
  • 3 heaping tbsp of franks buffalo sauce
  • 1/4 cup of bleu cheese

1. Dice carrot, onion, and shred zucchini with a grater. Make sure you soak up the zucchini with a paper towel!

2. Combine turkey, breadcrumbs, egg whites, veggies, hot sauce, and cheese together. Do not over mix. I didn’t use any extra seasonings.1017119_409576655810201_1855367891_n

3. Bake in a 350 degree oven for 20-25 minutes. I used metal cupcake foils. You could do the same, or cook them as a loaf. Serve with something green.

Here are the stats-
Calories-  163 Carbs- 8 Fat- 7 Protein- 18 Sodium- 454

My husband is in love with this meal. He says it’s his favorite!

Enjoy!

 

 

Oatmeal Banana Cookies! (2 ingredients).


I totally found this recipe by searching for “recipes to make with old bananas”. Perfect!

http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/

Preheat oven to 350.

Mix 2 large ripe bananas + 1 cup of rolled oats together to make a batter.bananaoatmeal1

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That is it!  Shape cookies. Whatever size you like. I made 10 medium sized cookies.

OR you can add in other things. I added 2 tbsp’s of walnuts, and 1 tbsp of cinnamon. Mix well and shape. You could add raisins, chocolate chips, almonds, whatever you want.

bananaoatmeal3All ready for the oven!

Bake at 350 on a GREASED sheet for 15 minutes.

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What a great little way to kill a sweet tooth. Oatmeal cookies in the morning? Why not?

Delish. Must make!

Solo Friday.


Hey guys! How are you? I am hoping great. Happy FRIDAY! My husband is out of town on business, so it’s just me and the animals. I am keeping myself busy though. Working out, eating right, and getting lots of work done.

I restarted the 30 day shred by Jillian Michaels. I am on day 4! The first few days were HARD. I was so so sore. Like honestly day 2 and 3 were killers. My thighs burned with every single movement. My arms? Same. Core? Same. I worked through it though, and I woke up this morning feeling so much better. I literally killed day 4 today. I am really proud of myself. I plan on doing level 1 for 10 days and 1 day off for rest. Level 2 for 10 days and 1 day off for rest and the same for level 3. So exciting!

I refueled after my workout with a shower, some egg-whites, a bit of plain greek yogurt + this awesome salad.

DSC00270I started by baking some WILD sockeye salmon. Just a bit of sea salt, cracked pepper, and a ton of dill. Into the oven at 350 for 20 minutes.

DSC00277After it baked I through it on top of some spinach, with shaved parmesan, cucumbers, red bell peppers, onions, a few croutons, and some natural caesar dressing on the side.

Perfection!

I hope you guys have a wonderful rest of of your Friday + a great weekend!

 

Meanie Greenie.


This is Joe Crosses go to juice. You know the dude from Fat Sick and Nearly Dead. He calls it the Mean Green. I had to substitute spinach for kale though!

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Granny apple, lemon (peel removed), celery, ginger, cucumber, and spinach.

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Perfect. Tastes light, not overly green, and gets me moving!

Happy Thursday!

 

 

Pita Pizza.


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We were both craving pizza. I checked the ingredients in the fridge. Pita bread, cheese, and a ton of yummy veggies. Check and check! I got busy.

  • Pita Pocket.
  • 1/4 cup (or less of sauce).
  • Cheese of choice.
  • Veggies/Protein choices of choice.

Preheat oven to 350 degrees. Chop whatever toppings you want for your pizza. Spread sauce onto pizza, and start layering toppings and cheese. Bake at 350 for 15-17 minutes. Yum! 250 calories, around 5 grams of fat.

Summer Salad.


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So simple. Makes a huge bowl–

  1. 1 lime juiced
  2. 2 small hass avocado chopped
  3. 1 can of black beans
  4. 1/4 chopped jalapeno
  5. 1/4 chopped red bell pepper
  6. 1/2 chopped white onion
  7. handful of grape tomatoes halved
  8. sea salt and cumin to taste
  9. few tbsps of chopped cilantro

Drain black beans. Add all of the chopped veggies. Add squeezed lime plus sea salt and cumin to taste. Gently stir. Serve with chips or just as a plain salad.