You know your body is healthy when you have function, form, and flow. That requires strength, being weight proportionate for your frame, and active. You got this!
Your mind is where it all starts… clearing your mind of negative self-talk, mental clutter, and old beliefs that don’t serve you will make all the difference.
If you don’t use it, you lose it. This has been proven time and time again in history. Just 20 minutes of walking a day can help you tone, lose inches, and change your life!
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Customize your meals with delicious, healthy foods. Yes, you can eat well and still lose weight. Your personalized plan lets you easily swap in foods to suit your preferences.
Krissi dropped 74 lbs in less than 7 months. Previously, she was depressed and just trying to blend in but now she is confident and full of energy. Being 50 years old looks good!
Krissi Williams - Health Coach
Lea dropped 55lbs on program. She has battled Crohn’s disease for 20+ years with 2-3 flare-ups weekly and hospitalizations. This program helped her reset her gut health – now, in 8 months, she has only had 3 flare ups and she knows exactly what triggered them. Way to go!
Lea Bryant - Registered Nurse
Keith was 420lbs at his heaviest. On my program, he’s weighing in below 250 – in just one year.
Keith Vallow - Fireman
Full of Greek flavors and a 5-ingredient dressing that doubles as a marinade!
Ingredients
2 large skinless boneless chicken breasts , halved to make four fillets
Dressing / Marinade:
1/4 cup olive oil
1/4 cup lemon juice (juice of 1 lemon)
1 tablespoon red wine vinegar
2 teaspoons minced garlic (or 2 large garlic cloves, minced)
2 tablespoons dried oregano
1 teaspoon salt
Cracked pepper
For The Salad:
4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
2 large Lebanese cucumbers , halved lengthways and sliced
2 vine ripened tomatoes , cut into small wedges
1/2 green pepper (or capsicum), deseeded and sliced
1/2 red onion , sliced thinly
7 oz | 200 g fresh Feta cheese , cubed
1/2 cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
1 avocado
Instructions:
Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
While chicken is marinating, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange.
Ingredients:
1 tbsp. extra-virgin olive oil
1 cup leeks chopped
¼ tsp kosher salt
1 clove garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
18 ounces Shredded chicken breast
1 c. red enchilada sauce
2 1/2 pounds zucchini, halved lengthwise
1 c. Shredded low fat Monterey Jack
1 c. shredded low fat Cheddar
2 Tbs Sour cream, for drizzling
Fresh Cilantro for garnish
Directions:
Preheat oven to 350º. In large skillet over medium heat, heat oil. Add leeks and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 2/3 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve.
Ingredients:
12 oz. ground chicken breast
2 Cups grated zucchini (leave peel on)
1 cup green onions, sliced
3 TBSP cilantro, minced
1 Clove garlic, minced
1/4 TSP salt
1/2 TSP pepper
Instructions:
Michael P. Law has helped thousands of people since 1996 get HEALTHY. He is a Board Certified Massage Therapist, accredited by the National Academy of Sports Medicine, and Certified Health Coach. Mike has worked with the University of Colorado football team, traveled with the Odwalla Women’s cycling team, and spent two seasons with the San Diego Padres baseball team. He has over 25 years’ experience working with older populations, 75-100 years young, teenagers, and everyone in between reach their GOALS. If you’re looking to LOSE weight and actually keep it off for good… Mike is your guy.