Hello everyone! One of the best things about having people alongside you on your journey is how much you can share resources, tips, tricks, and more to stay accountable and excited about moving forward. I've had enough requests for "recipe shares" -- anything that is quick, healthy, simple, "family/hubby approved" can all be shared HERE in the comments! Share links, or photos of your favorite ideas and let's make eating healthy feel exciting, energizing, and DOABLE! (I'll share a couple snapshots of my faves from my own cookbook as well!)

Do you eat before a workout? If so, what works for you?

This is a GREAT way to use those leftover hardboiled Easter eggs! Add them right on top of a salad like this and you’ve instantly leveled it up. But also… let’s talk about what actually fuels a healthy metabolism 👇🏼 It’s meals like THIS—balanced, satisfying, and full of nutrients that keep you full, energized, and out of that constant “what should I snack on next?” cycle. Think: a Cobb salad vibe—with a simple, real-life twist. Why it works: • Protein (chicken, eggs, bacon) = keeps you full + supports muscle • Fiber (greens + veggies) = digestion + fullness• Healthy fats (avocado, dressing) = balanced blood sugar + hormone support • Color + texture = more satisfaction → less mindless snacking later Time Saver Hack: Prep a few ingredients ahead of time (grilled chicken, chopped veggies, hardboiled eggs) and you can throw something like this together in literally 2 minutes during the week. Simple. Filling. No overthinking required. What’s your go-to salad combo that actually keeps you full? 👇🏼

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!