My 80 Day Obsession Results!

I might be a little tardy to the party with sharing my overall results, but I am still THRILLED with this program and what it has done for me!

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When I started this program back in January 2018, I was stuck at an unhealthy weight and in unhealthy habits.  I knew the steps I needed to take to get out of my rut, but I was really struggling with actually making it happen.  This program is exactly what I needed!  The challenge of both the longer, more intense workouts PLUS the different meal plan was perfect for me.  I needed the variety of having a different workout every day.  I needed the challenge of new and different equipment.  I needed the structure of a meal plan that is so laid out that it took out a lot of the guesswork I normally have to do.

Even though I was afraid of this program, I knew that the results would be incredible if I only just stuck with it.  So that’s what I did!  It definitely wasn’t easy–during the 13 weeks I completed this program, I had 6 family birthdays, multiple holidays, a ton of family get-togethers, several church events, and countless times that I ate out with my family.  It would have been so easy to have some sweet tea, or to order something I knew wasn’t on my plan, or to allow myself a treat 6 weeks in.  But I was committed to doing the program full out–exactly as it was written.  And I did it!

This program wasn’t really about weight loss for me, although I needed that and I feel awesome.  It was really about finding my confidence again, finding my discipline again, and proving to myself that I could do hard things.  That I am capable of amazing results.  That I could prove myself wrong and show just how strong I really am.  And that is exactly what happened!

I have really been working hard at sticking to this way of living since finishing the program.  It means a lot to me to have completed it successfully, but I am determined to not have that healthy way of life be something that I did for three months in 2018–this is who I want to be, and I’m working every day at making good choices and figuring out how to make this my lifestyle without being 100% rigid on my eating all the time.  I haven’t eaten perfectly since finishing the program, but I have been eating mindfully and sticking to my workouts.  There have been days where I have eaten way too much white bread or sugar, and the next day I’ve really focused on my nutrition instead of letting it all go by the wayside.  I want to not just maintain the results I’ve gotten, but get even more results–I want to keep getting fitter and stronger and more confident!  Honestly, I know that if I can do this program full out for 13 weeks, I can do pretty much anything.

I’m 11 days into my second round of this program–join me!  Comment below or email me to chat about snagging a spot in my next group and getting some awesome results of your own.  If I can do it, why not you?

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Clean Eating Spicy Mexican Taco Meat

I’ve made several different versions of taco meat, and this one is currently my favorite–it’s easy, it’s spicy, and it’s so filling.  It was one of my favorite meals last week during the final week of my program!

The original recipe calls for one chopped chipotle pepper and 1 tbsp of adobo sauce, but I didn’t have enough for all the recipes I made, so I opted for 2 tbsp of sauce and no pepper.  I like spicy foods so I loved this, but if you don’t love spice, you could leave out the chipotle/adobo sauce and maybe add in some chopped red pepper instead.

Enjoy!

Mexican Taco Meat (slightly adapted from Fixate)

1 tsp oil (olive or coconut)

1 chopped onion

1 chopped jalapeno

2 cloves garlic, minced

1 lb lean ground turkey

1 cup tomato sauce (no salt or sugar added if you can find it)

2 tbsp adobo sauce from canned chipotle in adobo (or 1 tbsp sauce and 1 chopped pepper)

1 tsp chili powder

1 tsp oregano

1/2 tsp sea salt

 

.Heat oil in large skillet over medium-high heat. Add onion and jalapeño; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Transfer onion mixture to a medium bowl. Set aside.

Add turkey to the same skillet; cook over medium heat until lightly seared, stirring frequently to break up turkey, for 6 to 8 minutes, or until turkey is no longer pink.

Add onion mixture, tomato sauce, chipotle chili, and adobo sauce. Season with chili powder, oregano, and salt. Mix well. Reduce heat to mediumlow; gently boil, stirring frequently, for 5 to 8 minutes, or until most liquid evaporates.

1 serving=1 1/4 cup  (1/2 green, 1 red, 1 tsp)

MEXICO!!!

As of the publication of this post, I’ll be enjoying a relaxing vacation on the beach in Mexico!  I’ll be making a full recap post in a couple of weeks, but I wanted to share the backstory of this trip and why it’s so special!

When Robbie and I got married, we had an awesome honeymoon at an all-inclusive resort and made a plan to go back on our 5th wedding anniversary.  And then we had a kid instead!  So our plan was postponed until our 10th wedding anniversary.  And then I decided to quit teaching and stay home.  So luxurious vacations at all-inclusive resorts were out of the question.

Except that they weren’t.  In my business, we have the opportunity to earn invitations to trips that change every year–some years they are destination trips like to Disney, some years they are cruises, and some years they are beach vacations.  In February of 2017, I found out that I had earned a spot on the 2018 trip–to an all-inclusive resort.  I was SO EXCITED to tell Robbie that I had earned our anniversary vacation just like we had planned–because I help other people change their lives!  The hard work I put into my business (while I was still teaching full time, mind you) had earned me this amazing trip, and a year before our 10th anniversary.  And, my continued work in 2017 earned us deductions on our trip cost!  My income from the work that I do at home has completely covered this entire trip–from earning the invite to paying for the room to paying off the flight!

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I am so so proud of my work and the people that trusted me enough to let me guide them on their journey–without YOU, my awesome #owningitwithwhit crew, this wouldn’t be a reality!

And the best part is that ANYONE who is a part of this business has the opportunity to earn the same invite!  There isn’t anything special about me, other than I work hard.  If I can earn this trip, anyone can!

I’ll be sharing a ton from this trip on my Facebook and Instagram, so make sure you’re following me to see what we get to experience on our trip.

If this sounds awesome to you and it’s piqued your interest, let’s chat about you joining Team Dream Achievers!  There is nothing like it, and the rewards personally and professionally are amazing.  Comment or email me (wweaver0@gmail.com) to chat about joining the team!

Even Simpler Healthy Breakfast

I’ve posted about simple egg breakfasts before, but I don’t think I’ve ever posted anything this simple!  This takes less than 5 minutes for me to make, from start to finish–no prep work, no chopping, or anything!

I’ve been eating a lot of protein+veggie meals with this 80-day program, and this has been one of my go-to meals.  It’s cheap, it’s easy, and I can make it even when my kiddo is home with me.  Win on all counts!

For this recipe, I *highly* recommend using unrefined coconut oil.  This program is the first time I’ve ever eaten unrefined coconut oil simply because there was some that was cheap, so I went for it.  I was afraid to add a coconut flavor to my food, but it really doesn’t add a coconut flavor as much as it adds flavor, if that makes sense.  I don’t like bitter cooked greens, so a little bit of sweetness from the coconut oil makes it taste amazing.  Sprinkle some Himalayan sea salt and garlic powder on there and it’s SO GOOD.

Enjoy!

Super Simple Breakfast

2 eggs, beaten

1 cup baby spinach (a couple of handfuls, really)

1 tsp unrefined coconut oil

Salt and pepper (or other spices) to taste

 

Heat a small non-stick skillet over medium-low heat.  Melt the coconut oil in the skillet.  Add the spinach and stir for about 1 min, until spinach wilts and darkens a bit. Add the salt and spices.  Stir to mix.  Add the eggs and cook, stirring frequently, until completely cooked.  Transfer to a bowl and voila!  You’re done.

I’ve eaten this alone, on a piece of Ezekiel toast, over some leftover roasted sweet potato, and in a corn tortilla.  Every option is great!

Following a Program Strictly vs. Finding Balance

Several people have asked me why I’m being “so intense” about this 80-day program I’ve been doing (by the way, I only have 5 days left!).  That’s kind of a loaded question because when someone asks me that, it’s probably a thinly-veiled way to say, “Hey, weirdo–you’re being super crazy.  Cut it out and be normal.”

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And that is totally fine to feel that way.  I felt that way about health and fitness for a long time–don’t be so intense!  Be more balanced.  But you know what else I felt during those times in my life, when my health view was much more “balanced”?  I felt uncomfortable.  I felt bloated.  I felt pain with acid reflux.  I felt guilty for everything I ate, even if it was healthy.  I felt shame that my clothes were tight.  I felt disappointed that I wasn’t more disciplined and wasn’t treating myself better.

It’s pretty important to me to NOT feel that way.  For me, I needed to have a period of time where I was strict about my food and my fitness because spending time being relaxed about it didn’t make me feel good.  And that’s the bottom line for me.  It’s not really about the fact that I was overweight and put on 20 lbs.  It’s not really about the fact that I was eating emotionally to deal with my anxiety and depression.  It’s not about some idea of “fit” that I wanted to fit into.  It all comes down to the fact that I just didn’t feel good, and I wanted to feel awesome.  Period.

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This 80-day program has made me feel AMAZING.  Not just physically, but mentally and emotionally, too.  I feel strong, confident, capable, energized, fit, lighter, motivated, inspired, and fueled.  I feel awesome, which is exactly what I wanted–and it’s because I’ve been following this fantastic meal plan and doing every single workout every single day.

Now, will I repeat this program and do it as strictly as I am right now?  Nope.  Here’s why:  right now, during this first round of the program for me, I’m in a test group, which means that I volunteered to do the program exactly as written to see what results I can get by actually following the program.  Yup, I volunteered.  Here’s why: I wanted to see what my results would be if I actually followed the program.  #duh  I have spent a lot of time in the past couple of years doing programs and rocking out the fitness, but not at all following the nutrition.  I wanted to challenge myself, build my discipline, and prove to myself and everyone else that I COULD DO IT.  And I’m just a few days away from accomplish that challenge, and I’m so proud I could cry.  Actually, I have cried a few times.  It’s a big deal for me!

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Does that mean that I think everyone should strictly follow a plan all of the time?  Nope.  I *do* think there is something very important for your confidence and mental strength in following a meal plan/program to see what that program can really do for you, and to show yourself that you are capable, but it’s really unrealistic to think that we can all be 100% on it with nutrition every day forever and ever amen.  That’s not life!  Sometimes we need to have those periods of time where we are more disciplined and we do need to strictly follow a plan–and there are other times where we are strong enough in our discipline to be more “balanced.”

And that’s what my next round of this 80-day program will be about!  Yup, I’m doing it again!  Once I get back from Mexico, I’m starting it all over again.  But this time, I won’t be in a test group and I won’t be following the meal plan as strictly as I have been; this round will be all about me finding what works for me–how often I can indulge without going off the rails.  What I can indulge in without giving myself crazy sugar cravings.  What I really *want* to indulge in and what I don’t miss as far as unhealthy foods.  What I need to stay away from because it gets me off track.  And I’m really excited to experiment with it! Keeping this feeling of awesome going is my goal.

Have you been stuck in a place of “balance” that really is just making you feel bad?  Maybe sticking to a plan will help you, too.  Comment or email me at wweaver0@gmail.com to chat about joining my next group!

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Clean-Eating Eggplant Fries with Tzatziki Sauce

I love eggplant, I love fried foods, and I love Greek food.  This recipe is the perfect combination for me, and it’s completely on my meal plan!  It has the crisp and crunch of a fried eggplant, but it’s not completely horrible for me.

The Tzatziki sauce had so much flavor!  I loved the kick from the garlic, and I ended up using a lot of the sauce for a chicken quinoa bowl as a kind of dressing.  I’ll be using this sauce for several protein options to add some flavor without compromising on my goals.

I will say that I had a horrible time finding whole wheat panko.  I went to 4 different stores and NO ONE had it except Wal-Mart.  I looked at Kroger, Target, and Trader Joe’s before I tried Wal-Mart, so it was pretty frustrating for me.  Learn from my mistakes and just go to Wal-Mart first!

I highly recommend this.  It took a while to make it, but then it was ready for the whole week.  It lost some of the crunch as it sat in the fridge, but I think it would help to reheat on the stovetop instead of the microwave.  Either way, it tastes great and is good for you!

Clean-Eating Eggplant Fries with Tzatziki Sauce (from Fixate)

For the eggplant fries:

1¼ cups whole wheat panko bread crumbs

½ tsp. ground smoked paprika

½ tsp. chili powder

¼ tsp. ground cumin

¼ tsp. ground coriander

½ tsp. garlic powder

½ tsp. onion powder

¾ tsp. dried oregano leaves

1 medium eggplant, peeled, cut into 40 ½-inch-thick fries (about 1¼ lbs.)

½ cup all-purpose flour

3 large eggs, lightly beaten

¾ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

Preheat oven to 425º F. Combine bread crumbs, paprika, chili powder, cumin, coriander, garlic powder, onion powder, and oregano in large nonstick skillet; cook, over medium to medium-high heat, stirring constantly, for 3 to 5 minutes, or until golden brown. Remove from skillet and place on a large plate (or shallow pan).

Dip each eggplant fry into flour, then eggs, then bread crumb mixture. Place on large baking sheet. Repeat with remaining fries. Make sure there is a little space between each fry. Discard excess flour, eggs, and bread crumb mixture.

Bake for 14 to 16 minutes, or until eggplant is fork tender and breading is deep brown.

Season with salt and pepper; serve five fries with 3 Tbsp. Tzatziki.

5 eggplant fries is 1 green and a 1/2 yellow.

Tzatziki Sauce (from Fixate)

1 cup reduced-fat (2%) plain Greek yogurt

1 Tbsp. fresh lemon juice

1 tsp. finely grated lemon peel (lemon zest)

1 clove garlic

½ tsp. sea salt (or Himalayan salt)

½ cup coarsely chopped seeded cucumber (approx. 1⁄3 medium)

2 tsp. fresh dill

2 tsp. fresh mint leaves

¼ tsp. ground black pepper

Combine all ingredients in a food processor and mix until smooth.  Keep cold in an airtight container.

Tzatziki Sauce: 3 tbsp is FREE (no containers!)  3/4 cup is 1/2 red container.

Why It Took Me So Long To Get Back on Track

Did you catch my latest Facebook Live??  I have been thinking a lot about how off track I got in 2017 with my health, and why it took me until January 2018 to get my crap together.  I’d love for you to check out this piece of my story and let me know what you think!

https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fwhitney.weaver.33%2Fvideos%2F10100127839187553%2F&width=500&show_text=false&appId=196525457082240&height=281

Double Chocolate Chip Cookies

It’s my other favorite cookie recipe!  This has been my JAM on Refeed Days–I have been eating one of these at 5 AM before my workout.  It’s awesome!

My cookies look very different than other people who have made them–I am sure I messed up the recipe somehow, but even if I didn’t and it was just a weird fluke, they still taste awesome (honestly, I think I may have accidentally used almond flour instead of coconut flour).  My cookies spread out more than they puffed up, so they are a little thin and kind of flimsy.  But it’s a chocolate cookie, so I kinda don’t care.  If it tastes good, I’m okay with it.

Just like last week’s cookie, I’m only eating one or two per Refeed Day, so the batch went into the freezer.  I take the cookie out the night before and thaw it in the fridge, then microwave for 10 seconds right before I eat it.  It’s a very moist cookie, so be sure you have a napkin around!

Double Chocolate Cookies (from Fixate)

¼ cup extra-virgin organic coconut oil, melted

½ cup unsweetened applesauce

1⁄3 cup pure maple syrup

¼ cup canned lite coconut milk

1⁄3 cup coconut flour

¼ cup whole wheat flour

½ cup unsweetened cocoa powder

¼ cup dark chocolate chips, 70% cacao (or more)

 

Preheat oven to 350° F.

Lightly coat baking sheet with spray. Set aside.

Combine oil, applesauce, maple syrup, and coconut milk in a medium bowl; mix well. Set aside. Combine flours and cocoa powder in a small bowl; mix well.

Add flour mixture to applesauce mixture; mix until well blended. Add chocolate chips; mix until blended.

Drop by rounded Tbsp. onto prepared baking sheet. Bake for 10 to 12 minutes or until firm.

 

1 cookie is 1 yellow container.

Don’t Give Up Before You’ve Started!

During the course of this 13-week program that I’ve been doing, I’ve had so many people tell me the exact same thing I told myself before I started day 1: “There’s NO WAY I could do that!”

You guys, we have to stop telling ourselves that.  YOU CAN DO HARD THINGS.  Maybe you have no desire to do something–that’s fine.  Maybe you’re ready for it.  That’s totally cool.  But to tell yourself that you are UNABLE?  Nope.  We need to quit that.

When you tell yourself that you “can’t” do something, you’re giving up before you’ve even begun.  And even if you do start to make some action towards change or progress, you’ll eventually quit or self-sabotage–because you’re telling yourself that you’ll fail.  Whatever we tell ourselves in our minds tends to become our reality–so when you tell yourself that you’re not good enough, or you’re not strong enough, or not whatever enough, that is what you truly believe, and your actions will reflect that.

When I started this 13-weeks of commitment to my health, I had to own up to the fact that when I said, “I can’t do this,”  it was about being afraid to fail.  I had to tell myself that I can do ANYTHING and that I am capable of amazing results.  I literally wrote that on my bathroom mirror so I see it every day.  I have spent a lot of time during this program changing the way I talk to myself–and look at where I am right now.  I’m sticking to the program!  It’s not easy, and it takes work, but I AM CAPABLE.  If I had kept telling myself that I couldn’t do it, I would have quit a long time ago.  I’m so thankful that didn’t happen!

I’ve had a lot of different times when my clients will tell me that my programs just don’t work for them–and that’s totally fine, because not everything works for everyone.  But most of the time, when someone tells me it’s not working, I can trace it all back to their mindset at the very beginning and what they were telling themselves.

So many of us give up before we even start with the negative dialogue we have inside our own heads.  The world is already negative enough–we don’t need to add to it with our own negativity toward ourselves.  And even more than that, we need to practice building each other up as we work on building ourselves up.

Starting today, right this second, when you find yourself telling yourself those lies that you can’t or you’re not good enough or whatever else you tell yourself–STOP.  Stop in your tracks, remind yourself that you are strong and capable of amazing things, and just keep going.  Because you ARE capable of amazing things.

Healthier Chocolate Chip Cookies

Refeed Day is the best.  I get to eat more, and I get to eat cookies.  This week and next I’ll be sharing my two favorite healthier cookie recipes with you all!  Please note that these aren’t HEALTHY cookies–they are simply better options!

The first is this gluten-free cookie.  Now, listen–this dough will not look like cookie dough.  It will be crumbly and you will think that you’ve messed up the recipe somehow.  IT’S SUPPOSED TO BE CRUMBLY!  I promise it will be okay.  They may not look pretty, but they will taste good!

I actually ended up adding a couple of tablespoons of water to my dough to make it a little easier to form–when I tried to put the first tbsp of dough onto the cookie sheet, it literally crumbled in my hands.  Oops.  I got the hang of it though.

The cookies won’t rise or spread much, so don’t worry about packing your dough too much as you shape the dough into the tbsp-sized balls.  Again, they will taste good, so who cares what they look like!

I have been eating one or two cookies at a time per Refeed Day, so I put my cooked cookies in the freezer in a freezer gallon bag.  I’ve been taking one out the night before I plan on eating them and put it in the microwave for 10 seconds right before I eat it.  It gets warm and yummy!

If you keep them on your countertop, eat them quickly because they only last for three days in an airtight container.

Enjoy!

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Gluten-Free Chocolate Chip Cookies (from Fixate)

¼ cup extra-virgin organic coconut oil, solid

½ cup coconut sugar

1 large egg yolk

1 tsp. pure vanilla extract

1 cup gluten-free all-purpose flour

¼ tsp. baking soda, gluten-free

¼ tsp. baking powder, gluten-free

½ tsp. sea salt (or Himalayan salt)

¼ cup dark chocolate chips, 70% cacao or higher

Preheat oven to 325º F.

Line two baking sheets with parchment paper. Set aside.

Combine oil and sugar in a large mixing bowl, using a hand mixer; beat until well mixed. Add egg yolk and extract; mix well. Set aside.

Combine flour, baking soda, baking powder, and salt in a medium bowl; mix well.

Add oil mixture to flour mixture; mix well. Fold in chocolate chips.

Roll into Tbsp.-sized balls and place on prepared baking sheets.

Bake for 10 to 12 minutes, or until golden brown.

 

 

1 cookie is 1 yellow container and 1/2 tsp.