You’re about finished with another month!! What wins are you celebrating for March? What did you accomplish, or what are you proud of? Anywhere you can improve your efforts next month?? Encouraging you to reflect and make a plan ahead of the first day of April this Wednesday! Let’s keep lifting each other up and striving for a better, healthier life together!!! You in??!

I freakin LOVE crab cakes…. But since Glenn is allergic to shellfish, salmon or tuna cakes are where we can meet happily in the middle. And this recipe honestly is so good that makes me forget they’re not even crab, anyway! This recipe is super simple, not to mention affordable, since it’s made from canned tuna (or you could use salmon) and things you probably already have in your fridge or pantry. Preheat your oven and lightly spray a sheet pan with cooking spray. In a large mixing bowl, add 1/2 cup breadcrumbs. (NOTE: We LOVE the sriracha breadcrumbs in these cause they add just the right amount of kick! But you can use any kind you like.) Drain 2 cans of tuna (or salmon). Make sure you do a good job here getting all the water out because you will need the meat to bind easily. Add to the mixing bowl. Add one raw egg and mix well. Season with 2 tsp of old bay seasoning, 1/2 tsp salt, 1 tsp Worcestershire sauce, 2 tsp mayo, 2 tsp dijon mustard. Add in 2 tbsp of diced onion and 2 tbsp of finely chopped parsley. Mix well. Measure out your cakes in a 1/3 cup measuring cup. This will keep them packed together and will give you 5 evenly divided servings. Cook on 350 for 12-15 mins. Flip and cook for 5 more minutes. These are REALLY easy to prep ahead because they go well topped on a salad for protein. But if you have more time, they’re delish served with a steak and baked potatoes (surf and turf style), or with some roasted veggies (green beans, broccoli or asparagus are my faves. Are you making these? PS — I’m so excited to walk through how I put my pantry items to use to save money at the store and waste less when I walk through my April clients through my “This Is For You” meal planning and prep course! It’s all virtual so you can pop in and out of our group when you have time in your day! Leave “FOUNDATION” in the comments if you want info on how to join us for the month before prices increase on Wednesday!

It’s a deep dive it o unpack my mini course on how to tackle meal planning, prep, and save money while wasting less food too!!!! This is also about learning basics on calorie awareness (no meal plan or macros taught) as well as tips for saving time too! (Topics attached). We have 14 out of 20 spots open!! That’s still plenty of room. A reminder the prices for the group & premiere memberships increase from $27 to $40 (per group or per month) after March 31. VIP access unlocks all future groups

This Greek salad will forever be a favorite of mine. Lots of romaine underneath and I can add spinach or other greens once available fresh/local. Dressed with a simple balsamic. Bulk macros by adding some brown rice and chicken meatballs with tzatziki. Recipe in comments.

Hey guys! Does anyone use the BODi recipes anymore?? I made the fixate bangers and mash (cauliflower mash from 2B mindset) last night for st Patrick’s day). It’s still a favorite of ours from the library — Glenn loves this one too! We mostly get recipes from New York Times cooking these days but every now and then I love going back to old healthy faves from Bodi! What’s everyone using to meal plan and prep these days?? Share below!!