Tuesday, October 25, 2016

Core de Force Test Group

Under a week until launch!! I'm so excited. Ok so let's start talking options, this picture shows you the options you get with different packages. Start thinking about which one you'd like. Also below are all the details for the different workouts!

8 included workouts:

- MMA Speed: Upper body and core focused, this boxing influenced workout is short but packs a serious punch

- MMA Shred: Kick things up a notch with Muay Thai inspired elbows and kicks for a head to toe shred that will lean you out fast

- MMA Power: Using explosive and defensive style movements, this fast paced cardio conditioning workout will help you carve a tight lean body

- MMA Plyo: What happens when you combine boxing, Muay Thai, and plyometrics into one workout? You get a total body shred designed to knockout hundreds of calories and spike your fat burn into overdrive

- Power Sculpt: A total body burner that uses explosive power and interval training to help sculpt lean muscle and build next level endurance

- Dynamic Strength: Low on impact, but high on intensity, this bodyweight throw down helps carve impressive definition

- Active Recovery: Recharge for the week ahead with this rest day workout that focuses on form and technique to fight muscle stiffness and soreness

- Core de Force Relief: The quickest stretch ever. Do this 5 minute session before bed to help relieve tired and tight muscles

Bonus Workouts:

- Core Kinetics: Strengthen your powerhouse with unique MMA inspired moves that help carve flat abs and tight obliques

- 5 Minute Core on the Floor: The ultimate core finisher, 5 challenging plank movements to help burn the belly and define, flatten, and tone the tummy

Deluxe Extra Workouts:

- Agility Strength: Combine fast footwork drills with bodyweight to improve coordination and blast major calories

- Agility Power: Grab your agility ladder and rip through multi-functional training that ignites every muscle and shreds fat for serious definition

- MMA Kick Butt: Designed to carve lean legs and sculpted glutes with a nonstop mix of powerful kicks and calorie scorching spikes

I am running an exclusive first test group of this program for 10 ladies who want to shred their core and get in shape. We'll talk meal plans, give daily support, and you'll have one on one contact from me through the whole journey. If you are interested in becoming a part of the test group, fill out the form below and I'll be in contact! 


Fill out my online form.


Tuesday, October 18, 2016

Chicken Fajita Lettuce Wraps


I'm literally obsessed with this meal! It's so simple to make but tastes so SO good! So here's the recipe :)


Makes 4 Servings
* 1 tsp. chili powder
* 1/2 tsp. sea salt
* 1/2 tsp. ground cumin
* 1/2 tsp. garlic powder
* 2 tsp. olive oil (divided use)
* 4 (6oz) raw, skinless, boneless chicken breasts cut in to 1/2 inch strips
* 1 medium red or green bell pepper, cut in to strips (I used a mix of green, red, and yellow)
* 1 Tbsp. fresh lime juice
* 8 large romaine (or butter) lettuce leaves
* 1/2 medium avocado, sliced thin
* 1 cup fresh salsa
* You can serve with lime wedges for garnish if desired

Directions:
1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp. of olive oil in a large Zip-lock bag.
2. Add chicken, bell pepper, and onion to the baggie. Mix gently to coat.
3. Refrigerate for approx. 15 minutes.
4. Heat the remaining 1 tsp. olive oil in a large nonstick skillet over medium-high heat.
5. Empty contents of bag into skillet and cook, stirring frequently. Let cook for about 5-6 minutes or until chicken is cooked through.
6. Remove from heat and add lime juice.
7. Evenly top lettuce leaves with chicken mixture, avocado, and salsa.
8. Garnish with lime wedges if desired. 


 
Time Saving Tip: I cook all of my chicken in a slow cooker with this seasoning from Target. Then I remove it, shred it, and store it for use during the week. I also slice and cook my veggies before hand, store it, and just use it day of! 

Thursday, October 13, 2016

Grilled Chicken Fajita Bowl with Cilantro Lime Rice

(From ohsosavvymom.com)

Ingredients
  • 2-3 chicken breasts thinly sliced
  • 1 1/2 cups basmati (or long grain white) rice
  • 2 cups water
  • 2 bell peppers (red, orange, yellow, or green)
  • 1 medium onion
  • 2 tbsp chopped cilantro + extra for garnish
  • 1/2 can black beans (optional)
  • 1 tsp salt
  • 1 1/2 tbsp lime juice
  • 1/2 tbsp lemon juice
  • 1/2 bay leaf
  • 4 tbsp olive oil divided
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp onion powder
  • 1 avocado sliced
  • sour cream and salsa if desired
Instructions
    Chicken
  1. Slice chicken breasts into thin strips. Combine 3 tbsp olive oil, chili powder, paprika, cumin, and onion powder in a quart size ziplock bag.
  2. Add chicken to bag and let it marinate.It is a good idea to start the marination process at least an hour before you cook.
  3. While onions saute start the chicken grilling. You can either throw the chicken strips on your outdoor grill or on a Foreman Grill. I cooked mine indoor on the Foreman Grill. 3-5 minutes will do it.
  4. Keep the bag with the marinade to use for the fajita veggies.
  5. Cilantro Lime Rice
  6. These instructions are for cooking rice in a RICE COOKER. You may need to alter the amount of water you use if boiling in a pot on the stove.
  7. Combine rice, water, bay leaf, and salt in your rice cooker and start.
  8. When your rice is done cooking, remove bay leaf and stir in the cilantro, lime juice, and lemon juice.
  9. Fajitas
  10. While your rice is cooking, Slice onion into thin strips.
  11. Heat 1 tbsp olive oil on medium high in a large skillet and add onion.
  12. Cook onion for about 2 minutes then add thinly sliced bell peppers.
  13. Immediately add the marinade retained from the chicken and cook approximately 3 minutes.
  14. Remove from heat.
  15. If using black beans, add them to bell pepper/onion mixture and stir.
  16. To Serve
  17. Layer rice, bell peppers and onions, meat, garnishes, and avocado in that order.
  18. Enjoy!

Sunday, September 11, 2016

Chocolate Hazelnut Smoothie Bowl

Hazelnuts come from birch trees. Who knew? They contain tons of nutritional value, including dense amounts of fiber, folates, and fatty acids. Fun fact: They’re known in England as cobnuts.
Cacao, the main ingredient in chocolate, is a superfood. The higher the cacao percentage, the more nutritious the chocolate (it’ll also be darker and more bitter). Cacao beans are bursting with antioxidants, vitamins and minerals, but when processed into chocolate, are loaded with sugar. That’s why this recipe calls for Chocolate Shakeology, which maintains the delectable flavor of chocolate, while offering a huge helping of protein, super-greens, fruits, and probiotics. Use Chocolate Vegan Shakeology for a 100-percent plant-based dish.

his Chocolate Hazelnut Smoothie Bowl is as simple to make as a normal glass of Shakeology; just throw it all in a blender and watch it whirl. However, it offers a thicker consistency — perfect for enjoying with a spoon. Plus, it’s garnished with shredded coconut and chopped dark chocolate for texture and sweetness, along with a sprinkling of sesame to add savory balance. It’s hard to believe this chocolate hazelnut smoothie bowl is actually good for you, but believe it! Miracles do happen.
Tip: The higher the percentage of cacao in chocolate, the better. Look for chocolate that is at least 70 percent cacao or higher.

Chocolate Hazelnut Smoothie Bowl
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients

¾ cup unsweetened almond milk
1 scoop Chocolate Shakeology
2 Tbsp. chopped raw hazelnuts
1 cup ice
1½ tsp. unsweetened shredded coconut
1½ tsp. sesame seeds
1 Tbsp. chopped dark chocolate

Preparation
1. Place almond milk, Shakeology, hazelnuts, and ice in blender; cover. Blend until smooth.
2. Place smoothie in a medium bowl. Top with coconut, sesame seeds, and chocolate; serve immediately.

(From teambeachbody.com)

Eight Weight Loss Rules That Will Help You Lose Weight

(from TeamBeachbody.com)

1. DON’T RELY ON EXERCISE ALONE
You’ve likely heard the old fitness chestnut “you can’t out exercise a bad diet.” Now start heeding it. “Exercise is not the only thing you should do to lose weight,” says Kelliann Davis, PhD, an assistant professor at the University of Pittsburgh Physical Activity and Weight Management Research Center. “It has to be in combination with diet.” In a study from St. Louis University, people lost weight whether they exercised, cut calories, or both. But those who did both, cutting their daily calories by 10 percent while embarking on an exercise plan, doubled their insulin sensitivity — a metabolic indicator of long-term weight-loss success. People who begin diet and exercise plans at the same time are also more likely to be following both a year later, according a study in Annals of Behavioral Medicine.

2. EXERCISE INTENSELY
In a study published in the Journal of Strength and Conditioning Research, people who did high intensity interval training (HIIT), alternating 20 seconds of maximum effort followed by 40 seconds of rest for 30 minutes, burned three to four more calories per minute than those who performed steady-state exercise, such as running, cycling, or resistance training. And it only gets better from there: “There is evidence that your body starts to burn fat preferentially as a fuel as you become fitter,” says Davis. Those benefits extend post-workout, according to a study in the Journal of Applied Physiology. The researchers found that people with a high aerobic capacity (developed through intense cardio workouts) continued to burn fat at a higher rate post-workout than people with a low aerobic capacity. That’s reason enough to ramp up your HIIT training, which is a cornerstone of many Beachbody programs. Find the one that’s best for you at Beachbody On Demand.

3. TRACK YOUR WORKOUT PROGRESS
“People typically overestimate how much and how hard they exercise,” says Davis. Science agrees: In a recent study in Medicine & Science in Sports & Exercise, people misjudged their calorie burn during vigorous exercise by up to 72 percent. Your move: Invest in a fitness tracker — preferably one that can monitor your heart rate (the most accurate way to gauge exercise intensity). “Keep track of your workout duration [i.e., the amount of time you spend exercising, not chatting], exercise intensity, and caloric burn to see if you’re hitting your goals,” Davis says. If you are, that knowledge will inspire you to keep at it. If you aren’t, you’ll know where you need to dial it up.

4. KEEP A FOOD JOURNAL
Devote the same attention to your diet by keeping a food log. In a study from the University of Illinois at Chicago, people who recorded everything they ate each week for a year lost 3.7 percent more weight than those who didn’t. Then weigh yourself regularly to make sure you’re meeting your goals. In a study in the Journal of Obesity, people who weighed themselves daily lost 4.6 more pounds after 12 months than those who rarely stepped on the scale.

5. EAT MORE PROTEIN
A salad might be the classic weight-loss food, providing plenty of hunger satiating fiber, but unless that salad is topped with protein (think: meat or soy), it won’t fuel weight-loss success. Not only is protein inherently anabolic (simply eating it triggers protein synthesis, the cornerstone of muscle growth), but like fiber, it’s also slow to digest, curbing hunger for hours after eating it. Which proteins are best for weight loss? That’s like asking a mother to pick her favorite child. But in a study in the American Journal of Clinical Nutrition, the following protein-rich foods performed particularly well: Yogurt, peanut butter, nuts (other than peanuts), skinless chicken, low-fat cheese, and seafood. Shoot for .7 g to 1 g of protein per pound of bodyweight per day, consuming at least .25 g of protein per pound of bodyweight per meal.

6. DRINK MORE WATER
Thirst and hunger are both registered by the hypothalamus, which often gets its signals crossed — sometimes when you feel hungry, you’re really thirsty. Similarly, filling your belly with water can help you tamp down feelings of hunger, according to British researchers reporting in the journal Obesity. In the study, participants who drank 12 ounces of H₂O before a meal lost significantly more weight after three months than those who didn’t. Need another reason to stay hydrated? You burn two percent fewer calories per day when you aren’t, according to a study at the University of Utah.

7. CATCH MORE ZZZs
People who sleep less than 5 hours a night are about 40 percent more likely to develop obesity than those who log 7 to 8 hours, according to a study in The American Journal of Epidemiology. The researchers noted that sleep deprivation may reduce the motivation to exercise and trigger counterproductive eating habits. “A lot of people overeat during the day [in an attempt to keep their energy levels up] to compensate for not getting enough quality sleep at night,” says Robin Berzin, MD, a functional medicine doctor and founder or Parsley Health in New York City. Turn off your phone, computer, tablet, and TV at least 30 minutes before bedtime, suggests Dr. Berzin. The blue light from these screens can reduce your production of the sleep hormone melatonin, giving you less deep REM sleep and leading to grogginess the next morning, according to a study from Brigham and Women’s Hospital.

8. RELAX
Fewer worries can lead to less weight, according to a study by Greek researchers. They found that people who completed a stress management program lost an average of 6.7 more pounds than those who did not. Many people live in “permanent emergency mode,” waking each morning feeling rushed, and staying in high gear until bedtime, says Dr. Berzin. This frenetic pace can spike levels of cortisol (a stress hormone) and insulin, starting a cascade of metabolic effects that can result in weight gain. Her advice: Learn a stress management technique, such as meditation, and practice it regularly.

IF ALL ELSE FAILS, SEEK PROFESSIONAL HELP
If you’re exercising regularly, eating healthfully, drinking plentifully, sleeping peacefully, tracking your fitness consistently, and still not losing weight, you might be hamstrung by a larger problem that’s not entirely under your control. “A lot of people have underlying medical issues — hormone imbalances, autoimmune diseases, metabolic disorders — that are cutting them off at the knees,” says Dr. Berzin. For example, about 20 million Americans have thyroid disease, according to the American Thyroid Association, and about 23.5 million have autoimmune disorders, according to the National Institutes of Health. Both conditions can make sustained weight loss more difficult. In many cases, a doctor can make a diagnosis with a simple blood test, and prescribe a course of action that can unshackle you from the condition that’s preventing you from achieving your ideal weight.

Wednesday, August 31, 2016

Broccoli Tots

Broccoli Tots
Total Time: 1 hr. 3 min.
Prep Time: 15 min.
Cooking Time: 18 min.
Yield: 15 servings, 1 tot each

Nonstick cooking spray
Hot water
12 oz. broccoli florets (about 5 cups)
1 large egg, lightly beaten
⅔ cup whole grain Panko bread crumbs
2 cloves garlic, finely chopped
¼ cup finely chopped green onions
⅔ cup shredded cheddar cheese
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 tsp. hot pepper sauce (optional)

Preparation:
1. Lightly coat a large baking sheet with spray. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccoli in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Drain and chop.
3. Preheat oven to 400ยบ F.
4. Combine broccoli, egg, bread crumbs, garlic, green onions, cheese, salt, pepper, and hot sauce (if desired) in a large bowl; mix well.
5. Refrigerate, covered, for 15 to 30 minutes.
6. To make each tot, shape approximately 2 to 3 Tbsp. broccoli mixture into tot shape. Place on prepared baking sheet.
7. Bake for 8 to 10 minutes. Turn over; bake for an additional 7 to 8 minutes, or until golden brown.

(From TeamBeachBody.com)

Tuesday, August 30, 2016

40 Day Journey - Day 2!

Alright, so I am starting The Purpose Driven Life with one of my best friends. Is it crazy that just on day 2 I almost had a breakdown and cry moment? Mind you the fact that I'm doing this at 4am may play some role lol! So here is the passage I read, it's a poem by Russel Kelfer:

You are who you are for a reason.
You're part of an intricate plan.
You're a precious and perfect unique design,
Called God's special woman or man.

You look like you look for a reason.
Our God made no mistake.
He knit you together within the womb,
You're just what he wanted to make.

The parents you had were the ones he chose,
And no matter how you may feel,
They were custom designed with God's plan in mind,
And the bear the Master's seal.

No, that trauma you faced was not easy.
And God wept that it hurt you so;
But it was allowed to shape your heart
So that into his likeness you'd grow.

You are who you are for a reason,
You've been formed by the Master's rod.
You are who you are, beloved,
Because there is a God!

The part that god me in the gut was the second part. I'm a mixed child who very clearly looks mixed. There are more and more of us in the world now, but when I was a child I was asked all the time "What are you?" And not from children, but from adults. This bred in me a sense that I was different and different in a way, and maybe... maybe one that wasn't so good. I mean, if people had to know what I was, it had to matter right?

I was so sure that I was over feeling like an "other" but when I read this passage I started tearing up to realize that the way I look was chosen. I was meant to look so easily identifiable as bi-racial. I was meant to have blondish hair, that was still coarse and African American in texture. I was meant to have blue/green eyes, tanish skin, long legs.

I was not meant to be a "thick" girl with curves and lots of muscle mass. I'm a girl who tends to be on the thin side... just like I was made to be. I was made to have these wrinkles across my head because I raise my eyebrows to much. I was made to have eyes that look like they're closed when I laugh or smile really hard.

There is NOTHING about me that is a mistake or that was made to be fixed, altered, changed, or lamented.

That is so freeing...


Tuesday, August 16, 2016

Mexican Chicken Zucchini Boats

Total Time: 1 hr. 10 min.
Prep Time: 20 min.
Cooking Time: 50 min.
Yield: 8 servings, 1 boat each

Ingredients
4 large zucchini, cut in half lengthwise
4 tsp. olive oil, divided use
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce, no sugar added
2 Tbsp. tomato paste, no sugar added
1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
1 tsp. ground cumin
½ tsp. ground paprika
3 cups shredded cooked chicken breast
1⅓ cups corn kernels
1 cup shredded cheddar (or Monterey jack) cheese
2 Tbsp. finely chopped cilantro
1 medium tomato, chopped
2 green onions, thinly sliced

Preparation
1. Preheat oven to 400ยบ F.
2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
9. Bake for 5 to 8 minutes, or until cheese has melted.
Sprinkle evenly with cilantro, tomato, and green onions; serve immediately

Monday, August 15, 2016

Living Room Workout

This is a great workout for just getting back into working out. Take breaks where you need them! If you do this 3 times a week you'll start to see some progress in your endurance and strength.


Sunday, August 14, 2016

Country Heat

I don't know if ya'll have seen the newest workouts I've been doing. But I'm literally obsessed with Country Heat! I am not even a country person, but dancing around to these songs (even at 4:30 in the morning) is SO much fun. And fitness should be fun right? Here are just some samples of what I've been doing :)




Wednesday, July 20, 2016

Flowerless Cupcake Brownies w/ Peanut Butter Frosting

Ingredients
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
⅓ cup + ¼ cup pure maple syrup, divided use
⅓ cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
¼ cup all-natural peanut butter
¼ cup unsweetened almond milk
⅔ cup Vanilla Shakeology

Preparation
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each cupcake with about four chocolate chips; push into batter.
6. Bake for 17 to 20 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!
8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.
9. Add almond milk; beat until well blended.
10. Add Shakeology; beat until well blended, scraping bowl occasionally.
11. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 tbsp. additional almond milk.) Set aside.
12. Once cupcakes are cool, evenly spread with frosting.

[From teambeachbody.com]

Tuesday, July 12, 2016

Chicken Penne Pasta

Hey ya'll this is a super simple meal that I made this week for dinner. If you cook a bunch of pasta and chicken on your food prep day, then this is a quick meal!

Prep: 5 minutes (if you cook pasta and chicken earlier)
Cook Time: 10 minutes

1/2 cup whole wheat pasta (I used penne pasta)
1/2 cup cooked spinach
1/2 cup tomatoes
3/4 cup shredded chicken breast
1.5 tsp olive oil
Seasonings to taste

In a pan, put 1/2 tsp olive oil, tomatoes, spinach, and seasoning. Cook over medium/high heat until spinach is cooked. Remove from heat. In a bowl heat up your pasta and chicken. Combine spinach and tomatoes from the pan with your chicken and pasta. Add 1 tsp olive oil and mix. Enjoy!

Wednesday, July 6, 2016

Butternut Squash Mac and Cheese

Total Time: 1 hr. 16 min.
Prep Time: 15 min.
Cooking Time: 61 min.
Yield: 10 servings, about 1½ cups each

Ingredients:
1 lb. dry whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)

Preparation:
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.

(From Beachbody.com)

Friday, July 1, 2016

Veggie Scrambled Eggs, Peaches, and Wheat Toast

This is what my breakfast typically looks like. Super easy and quick to make but packed full of nutritional goodness. There is no real prep time because I use my food processor to chop up a ton of bell peppers on Sundays.

Meal prep: 2 min
Cook Time: 7 min

1/2 cup spinach/kale mix
1/2 cup bell pepper
2 large eggs
1 tsp olive oil
1 piece wheat bread
1 peach

Put toast in toaster. Crack eggs in the pan and use a spatula to stir them together. I like to add some pepper for taste. Continue to cook eggs. Once eggs are almost cooked to my liking (I like them scrambled hard), add olive oile, spinach/kale mix, and bell pepper. Continue to cook until spinach/kale mix is wilted. Put eggs, toast, and peaches on a plate and enjoy!

Wednesday, June 29, 2016

Red, White, and Blueberry Parfait


Yall... tell me this doesnt look divine! Think I might make this this weekend!

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
3/4 cup reduced-fat (2%) plain Greek yogurt
1/2 cup fresh strawberry slices
1/2 cup fresh blueberries
1/2 cup granola
1 tsp. raw honey

Preparation:
1. Place ⅓ yogurt in a tall glass. Top with ⅓ strawberries and ⅓ blueberries. Repeat layers twice. Drizzle with honey.

(From Beachbody.com)