12 more weeks crossed off the list.

I have officially completed Kayla Itsine’s Bikini Body Guide two times through.  That’s way more burpees, push-up, and ab combinations than I ever thought I would do in my life.  Having completed the guide twice has made me realize how much I am capable of.


Before starting the BBG, I worked out a whole heck of a lot.  I spent hours in the gym slogging away on the treadmill and the elliptical.  I would occasionally do some arm exercises at the end and then a plank while my oatmeal cooked.  I always thought I was strong and fit, but I had no idea what I was really capable of.  My first round through the BBG was cathartic.  I started seeing changes in everything I was doing.  I could open jars more easily, run a little bit farther and a little bit faster, food was no longer an enemy and I started actually caring about what went in to my body.

When I lived alone, I was a frequent fan of cereal for dinner.  And for breakfast.  And for lunch if I wanted it.  I knew carbs were good for runners and I was running upwards of 25-30 miles a week, so it seemed like it fit.  As I started into my BBG journey, I started realizing I needed way more protein and more balance all around.  Nowadays, my dinners look more like the picture above.  Fresh foods.  Vibrance.  True fuel.

I swore off cereal one day last year.  I replaced it with oatmeal which seemed to do the same.  I’ve since started adding egg whites and a side of peanut butter to the mix to make sure I’m getting a well rounded amount of carbs, protein, and fats.  I’ve seen a huge change in my progress because of these subtle changes.

This time through the BBG, however, I have seen a different kind of change that has taken some getting used to.  I haven’t gained or lost a pound, but my body is changing.  I have always been quite small (sometimes smaller than I’d like to be honest) and have had immense pride in my petiteness.  So, as my arms began to grown and my legs and my bum, I wasn’t the happiest camper.  Yes, I know this was all happening because I was getting stronger, but it was just hard to see happen.  Pants didn’t fit the same and neither did some shirts, but I just keep reminding myself that this is for the good of me.  The changes I’m seeing are going to help me now and in the future and you know what?  I’m proud.  I’m proud of growing and becoming a better me.  I can get through exercises I never thought possible.  I can be proud of being stronger and healthier than most people I know.  I can know that I worked for this.  I earned this, no matter what shape I am now or may become, it’s only for the best.


a pizza my heart.

After a really crazy week, I was so excited to spend today just lounging around.  Rest days are extremely important.  I cannot stress this enough.  They allow your muscles to repair themselves and rebuild.  This way you can come back refreshed and stronger than ever before.

To treat myself on my day off, I decided to try and attempt making cauliflower crust pizza.  I had heard of it many times before and always wanted to try it.  I was parading the aisles of my local grocery store and stumbled on a sale on cauliflower.  Obviously, it was a sign.  So, without further ado, here is my step by step guide for making delicious cauliflower crust pizza.  Be warned that you don’t necessarily get the same pizza-y crust you would expect from a traditional pie, but this stuff is damn good, and picky healthy eating boyfriend approved!


  • A little over a half a head of cauliflower
  • 1/4 cup parmesan
  • 1/4 cup part skim mozzarella
  • 1/2 tsp of oregano
  • 1/2 tsp of dried basil
  • 1/2 tsp of garlic powder (if desired)
  • dash of salt
  • 1 egg

First things first, preheat your over to 450 degrees and place a baking sheet lined with parchment paper, a silipad, or aluminum foil inside.  Cut your head of cauliflower into florets and place into the bowl of your food processor.  Pulse for about 2 minutes until you get a texture that is reminiscent of “cauliflower snow”.


Next, move your freshly pulsed snow into a microwave safe container and nuke it for four minutes.


Once the hot snow has cooled, grab a dish towel and wring out as much moisture as you possibly can.  You want the powder to be as dry as possible to ensure a non-crumbly crust.  Take your dried snow and put it into a bowl and add the mozzarella and parmesan along with the spices and mix with a spoon or your hand.  Add the egg.  Remove your pan from the oven (careful, it’s hot!) and form a crust like shape on the surface.


Bake this sucker for 8-11 minutes or until it develops a little browning.  Remember you will be baking this again.


Now add all the toppings your heart desires.  I chose pizza sauce, mozzarella, parmesan, broccoli, mushrooms and a little more oregano for extra goodness.  Pop that sucker in the oven for 5-7 minutes and you have just created delicious cauliflower pizza!


As you can see, half of us wanted a little extra veggie goodness while others weren’t so inclined.  All in all, it was a household hit and a delectable one at that.  Plus, who can be mad at getting an extra serving of veggies in?  Not me 🙂