Life Rant

Oh my goodness you guys, has it been quite a year. I really need to start blogging more. I’ll add it to my growing list of things to do. But I’m ready to put my heart out, so, here goes…

I left the Air Force in January 2015 after some great moments and a lot of bad ones. Knowing that I enjoyed my time in spurts, I also knew I wanted to go and pursue other avenues. I also left knowing full well I didn’t have a job, or college lined up, or even where I wanted to live. Not to mention, college wasn’t even my thing. I dropped out halfway in to my sophomore year because I was failing everything (half partying and half not giving a flying f***). I even picked a major I knew I would never do anything with, Business Administration. Really, these days, unless you have an MBA, good luck. So, off to Las Vegas I went. And unfortunately, it wasn’t all what I thought it was cracked up to be. Visit? Absolutely. Live? No thanks. I had an awesome roommate, but I couldn’t land a job despite resume after resume turn-ins, and the closest community college was 30 minutes away, and I refused that kind of drive for school. Especially when I had no idea what I even wanted to major in. So, in that period of time I searched for other places, to find an empty lot in Texas that was ready for a house to be built on it. So, what did I do? Took a little money out of savings, put it down on the house, and started building. YES, BUILDING. My house will be done in a few short months, and I couldn’t be more excited. In that time, I earned my personal trainer certification. I also got hired on as a non-military style bootcamp instructor with Texas Fit Chicks. Plus I enrolled myself back in to school for nutrition. Not only that, but I completed 8 credits during the summer semester and nailed it with a 4.0 GPA, WHILE moving my belongings across the country and dealing with a family emergency that had me in and out of the hospital constantly. Think that’s not enough? I also landed an interview with LA Fitness for a position I never imagined I could even land an interview for-a Personal Trainer Director. So, let’s recap. I bought a lot. I’m building a house. I went back (and nailed) college, picked up an amazing job, and well on my way to another. Here is where the rant comes in…


The day I bought my lot, I called my parents. I love them both dearly, and who wouldn’t be excited for their kid? Not my father. I immediately get grilled on why I’m building and not purchasing a pre-built home, where was that money going to come from, why Texas, etc etc etc. I explain to him it’s a fantastic neighborhood, I had the money (thank you, VA disability), I had just landed my job interview with Texas Fit Chicks, and I had a friend I could stay with until the house was done. Mind you, my house is a month or so out from completion, and I still get the 3rd degree. I understand loving your child so much you want them constantly under your thumb, but seriously, let it go. Just this week alone, I heard stories of parents spending 20, 30, 40k on their kids’ weddings. How I have friends who are still on their parents car insurance, let alone their couch. How family members make phone calls to get their kids a job. How their parents send them money every month because their credit cards are maxed out and they can’t afford groceries. By all means, I am no rags to riches story, but I have definitely had my struggles. Hence, why I joined the military. I needed to grow up (also got backlash from my father about doing that too). I purchased my own car without help, I pay all of my own bills, I’m building my own house, I paid for my summer semester of college, and I paid for everything when I moved for me AND my father. I’m talking plane tickets, hotel rooms, meals; the whole 9 yards. I was so grateful for his help, that I wanted to show him how immensely appreciated it was. When, if ever, I get married, I don’t plan to ask for his help. My mother is retiring from her job soon  and they are moving, so I don’t expect them to have that sort of money later on down the road. I should also disclaimer that I am a little jealous of those who’s parents pay for everything, and I’m not coming down on them. I just find it frustrating that I am accomplishing all these great things, and I barely get a “hey, nice job” and be done with it.


So, in closing, I’m patting my own self on the damn back. I’m proud of everything I have accomplished, and craving to do more. I give anyone credit for stepping up and pushing forward with life, no matter how bad it might get. Life is a string of experiences, and I’m taking this as a learning one. I have some amazing friends and family who have cheered me on this whole time, and I couldn’t be more grateful for them. I can proudly say at 27, I’m getting my life together. It’s been a long, hard, bumpy road…but it’s finally getting paved and I can only hope for a smooth ride here on out. Even if there are a few potholes.


Hey everyone!

I’ve got some big things coming your way! First off, the blog is back up and running. I know, I know…it’s been a long time coming. Secondly, I’m back on as a Beach Body coach. More coming up on that in the next post. Last, but not least…I should have another recipe or two coming in the next few days. The big things that are coming I’m going to keep hidden until I’m ready. Can’t be jumping the gun on big things now, huh? Anyway, I hope you all had a safe and wonderful holiday! See you soon.

Cream of chicken

I really need to catch up on my cooking. I feel like I’ve been slacking…

Not a crazy recipe, but I did manage to make my own cream of chicken soup today. If you happen to look at the back of a can, there are so many ingredients that don’t seem necessary. Some are even unpronounceable and I just can’t stand something from a can that has sketchy ingredients. So, I made my own. And I must admit, it was pretty delicious. You can put whatever seasonings you want in there, in relation to what you’re using it for. Enjoy!

3/4 cups almond flour
2 cans chicken broth
1 1/2 cups milk
Seasonings (1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp parsley, etc)

Bring 1/2 cup milk and 2 cans of broth to a boil in a large saucepan. In a bowl, mix the remaining milk, almond flour, and seasonings until it’s a thick mixture. Pour the mixture into the saucepan and place on low heat. Continually whisk for 5-10 minutes. Place in a food processor for 30 seconds (not necessary-but it will be a bit creamier).

Let cool and add to your recipe! It makes approx. 2 cans of cream of chicken.

Cinnamon almond flour pancakes

I tinkered with this recipe this morning with some yummy bacon. I’m pretty sure I nailed it! Enjoy!

2 eggs
1/4 cup almond flour
1/4 cup coconut flour
1 scoop unflavored grass-fed whey protein powder
1 tsp salt
2-3 tsp cinnamon
1 TB vanilla
1/4 cup agave nectar
1TB water
1 tsp apple cider vinegar (optional for fluffiness)
2 TB grass fed butter

Mix together flours, protein powder, salt, and cinnamon in a bowl
In a separate bowl, mix together vanilla, water, eggs, agave, and vinegar
Combine wet into dry and mix well. It will be a little lumpy due to the flours, but a fork will break that up
Don’t use all the butter at once, but coat pan. You will probably have to coat it between every 2 or so pancakes

The mixture will be a little dark. That’s perfectly fine. Flip pancakes once bubbles start to form and let cook about 2-3 minutes after flip. I enjoy them with just grass fed butter and a little agave nectar if I’m feeling feisty!

Chicken Marsala

Hey ladies and gents! Sorry for falling super behind. So to make up for it, I have TWO posts coming at you today. First one is Chicken Marsala. It was a huge hit with everyone in the house with absolutely no leftovers. So much for my lunch the next day! It was made with almond flour and no one could tell the difference! Here we go…

This recipe has come from

4 boneless/skinless organic chicken breasts
1 cup sliced mushrooms
½ cup Marsla wine
¼ cup cooking sherry
¼ cup almond flour
½ tsp celtic salt
1 tsp thyme leaves
½ tsp dried oregano
4 TB coconut oil

In a bowl, mix together the almond flour, salt, pepper and oregano.
Coat chicken pieces in almond flour mixture.
Take a large skillet add coconut oil over medium heat
Place the chicken and lightly brown (by lightly, I mean barely any brown. The chicken will stay moist)
Turn over the chicken and add mushrooms
Pour wine and sherry and cover skillet
simmer chicken 10 min and turn over.
Cook for another 5 min or until no longer pink
Garnish with thyme

This is SUCH an amazing recipe, and I can’t wait to make it again!

Strawberry shortcake

I made these for a brunch I went to this past weekend and they were a hit! The original recipe for the base can be found here.

3 eggs, separated
1 pinch cream of tartar
3 ounces cream cheese, not softened
1 tsp vanilla
1 TB almond flour (for stability)

Whipped cream:
2 cups heavy whipping cream
2 drops liquid stevia
1 TB agave nectar
1 TB vanilla extract

Strawberries, blackberries, blueberries…whatever fruit you want. For sake of the title, I went with sliced strawberries.

Preheat oven to 300 degrees. Separate eggs and whip egg whites to very stiff peaks. Whip yolks, tartar, cream cheese, vanilla, and almond flour until smooth. Gently fold yolk mixture into whites with a spatula, being careful not to break down the whites. Spoon onto a greased cookie sheet ( I used parchment paper instead) and press down slightly on each mound. Bake for approx. 30 minutes, or until slight browned on the edges. When done, move to cooling rack and leave for 6-8 hours, or until all moisture has left them.

For the topping, mix heavy cream, stevia, vanilla, and agave nectar together with mixer on medium for about 2-3 minutes, or until thick.

After the base has cooled, top with whipped cream and fruit. Serve and enjoy! This is a deliciously light and guiltless treat!

Breakfast cheesecake

Hey all, sorry for the lack of posting recently. Been going through a lot with packing and working. But we have a nice storm going on right now, and I figured it would be a good time to catch up. So, first post of the day comes from the wheat belly 30 minute cookbook-breakfast cheesecake. I switched up the recipe slightly to fit my needs, but you can find the original recipe in the book. 🙂

Breakfast cheesecake:
1 cup ricotta cheese
1/4 cup almond flour
2 TB coconut flour
1 TB unflavored whey protein powder
2 drops liquid stevia
4 eggs, separated
4 tsp lemon juice
1 tsp vanilla extract

Preheat the oven to 375ºF. Grease a 9″ x 9″ baking pan. (I use coconut oil to grease)
In a medium bowl, place the cheese, flours, protein powder, stevia, lemon juice, egg yolks, and vanilla.
In another medium bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. Using the same beaters, beat the cheese mixture until smooth. With a spoon, gently fold the egg whites into the cheese mixture until thoroughly combined.
Pour into the baking pan. Bake for 20 minutes, or until the edges begin to brown and a wooden pick inserted in the center comes out clean. Cool slightly before serving.

This is super delicious and great for breakfast!

Excerpt From: Davis, William. “Wheat Belly 30-Minute (Or Less!)

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