crunchy ginger rotisseri chicken wrap + stay fuller longer

having the same thing i had for breakfast yesterday while there are a few La Tortilla Factory Tortillas left in this house. they go so fast cause we all like them! Chiso eats them as pb & j rollups, Sonny makes tacos, and quesadillas are my fave. the exact kind i get are only at the Sprouts Farmers Market closest to where i live.

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 since i always make them for lunch or dinner,  i tried a breakfast quesadilla this time with egg whites, red bell pepper, green onion, low fat turkey sausage, and 2% pepper jack cheese.  i cooked it on the griddle for 4-5 min on each side and threw in some tomatoes, bluebs, and homemade guacamole. excellent!

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 my day gets going after some good fuel, and this thing makes it so much easier to get stuff done around the house when baby boy is fussy or i just don’t want to put him down.  i received this Baby Bjorn as a gift while preggo with Chiso and i love it for home use and outings.  Dego is a thumb sucker and puts his whole hand over his face while he does it! so funny.

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so with breastfeeding and getting back to my random, sweaty workouts as of this week, i am double HOONGRY. this is ridiculous.  i just want to eat the entire fridge and pantry when i get home.  coincidently i got an email from Spark People titled ‘Tips to Stay Full Longer’ and i could not click the link fast enough.  these are some awesome tips to follow and i’ve already been doing some of them such as:

  • eat protein and fiber rich foods every 3-4 hours with healthy snacks in between (like fresh fruit and mixed nuts)
  • fill up on the non-starchy veggies and fibrous foods (leafy greens, cucumbers, red bell peppers, spinach, zucchini, sugar snap peas) with every meal
  • reach for natural fruit first to lessen/knock out those sugar cravings. remember, white sugar only makes you crave it MORE! it’s a dangerous cycle.
  • drink a full glass or bottle of water before every meal
  • take your time and eat!!! when i’m super hungry i rush and stuff myself (which is why eating every couple of hours is still the best option for me). it takes about 20 minutes for your tummy to tell your brain you are even full, but by that time it’s too late and you’re on your way to a food coma. take your time to chew and swallow every bite.

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today was my first day back on the stair master since i was like 6 or 7 months preggo!  my heart rate always shot up and being up so high with my belly made Sonny uncomfy so i just stopped using it. i didn’t miss it. lol. hurts so good though!  i did some intervals for about 30 minutes for my cardio and headed to a core class.  how about i modified everythang. my postpartum core is way stronger now than in my first pregnancy, but i still have a crap ton of work to do. but first….. :D

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afterwards, i picked up some of nature’s candy from Sprouts.  i love their 3 for 5 bucks sale! i got 2 strawberries and one pint of bluebs. and those sweet, crunchy nectaries of course.

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i also picked up another one of Annie’s all natural dressings– Gingerly.  winner!

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i wanted to use it right away, so for dinner, i threw some shredded rotisserie chicken, raw red bell pepper, bagged cabbage mix, cilantro, green onion, and crushed almonds into a bowl, poured in the dressing, and coated the chicken mixture in it.

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i grabbed a La Tortilla Factory tortilla, rolled the chicken mixture up really tight and made a Crunchy Ginger Rotisserie Chicken Wrap that had so much flavor!  please try this, guys!

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 for dessert i skipped the fruit and had some Arctic Zero with mini chocolate chips, fat-free Redi Whip, and sprinkles lol. have a fun friday night and a great weekend!

le

Q: what are your thoughts on Artic Zero? yay? nay? 

 i add a tbsp of Hershey’s sugar-free chocolate syrup to mine, stir until creamy, and add a few toppings first. hits the sweet spot.

Torchy’s Tacos + surprise!

 aaaaaahh…  sunday.  Dego woke up at 4am to nurse as usual and i didn’t get back to sleep until around 6. before i knew it,  it was time to get on up for church!

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ready for my 2nd date of the weekend and unbeknownst to me, we headed to Torchy’s Tacos on our side of town. that line was serious!  it was our first time there, and i’m sure Sonny remembered me saying we needed to check them out a few weeks ago. i kinda wanted brunch brunch, but rolled with it.

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little did i know there was a pretty lil’ lunch guest already there and waiting on us to arrive- my dear friend Ericka!!   talk about a pleasant surprise- i was so happy to finally see and talk to her in person again and not via computer or phone as she lives in another city.  we spent the afternoon eating and laughing, and if she were staying longer we would have hit the gym together too i’m sure!   i’m so honored to know her and excited about where God is taking her foster care program Think Love Smart, as well as all her other endeavors!

Ericka had been to Torchy’s once before and said the Democrat w/ chicken was great, so i took her word for it.

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she was absolutely right.  shredded fajita chicken, topped with fresh avocado, queso fresco, cilantro, onions, and a wedge of lime on corn tortillas.

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Sonny got something yummy looking with eggs, beef,  and cheese on flour tortillas,

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and i split the Mr. Orange with him as well.  salmon (duh), queso fresco, avocado, sweet corn, and black beans on corn tortillas. my fave of the bunch!  YUM.

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then we went to relax, hang out, and catch up.  our kiddos love them some Ericka too! wrong boob though, Dego. so funny.

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after E hit the road, so did i! i did some GGG (gym, grocery shopping, & grazing (grazing in the bulk aisle of course).  i did almost 1 hour of treadmill intervals… ya, more intervals, i know, i know.  booooring. i expect to get cleared to workout THIS week and i’m crazy excited about it!  i need workout variety in my life right now.

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 made a few meals for Sonny and i for the next two days or so and shut the kitchen down. lean protein, veggies, good fat, and complex carbs on the side.  if you’re interested in a customized meal AND workout plan (because you can’t be efficient without both), email me! leah.egwuatu@6packusa.com. i will be starting my 6 Pack plan as soon as my OB gives me the green light.

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oh wait and then there’s this guy.  i can feel my cool whip addiction creeping back up on me from these crazy postpartum sweets cravings.  this is still a lighter alternative than say full fat ice cream or a restaurant dessert though.  sugar-free cool whip and low-fat honey graham crackers.  place it in the freezer so the cool whip can harden first.  all things in moderation!

Q: moms, are your preggo cravings different from your postpartum cravings?

Q: what have you tried at Torchy’s?

le

light whole wheat pineapple upside down cake & home HIIT moves

i had a little cabin fever Tuesday after my Total Conditioning class was canceled cause of the freezing temps and icy Houston roads. i have to be honest with you guys… home workouts are still hard for me to get through :shock: . being up in front of my class at the gym is my motivation to keep going and never quit. i know my members are looking up to me for motivation but they provide the exact same thing for me.  i’m 58 times more likely to stop when it burns when i’m at home. when i’m up on stage i don’t feel a thing. i just look at my HR watch an hour later and it says 800+ calories burned :lol: . anyway, i make up my class routines the night before so i pretty much did the whole thing without a step bench in my dining room and got a really good sweat going.

got the job done. try some of these exercises for getting your heart rate UP.

HIIT is great for burning fat while keeping all your hard-earned muscle, e.g. like sprinting on a track or treadmill.  you can only hold this high rate of intensity for so long, so you give it all you got for 30 seconds – 1 minute then recover. i do it gradually by starting with a basic exercise move then building on it from there (see example vid above).  my heart rate has to stay in the safe range of 140-150 since i’m preggo, so i don’t go full throttle anymore. but YOU can! if you’re not preggo.  if you have never taken Total Conditioning at Lifetime Fitness, YOU MUST.

on to one of my favorite cakes to eat growing up.  i don’t have it often at all and i didn’t want to have to resort to a boxed cake mix (even though they taste awesome too) so i created this one. finally got it right on the 3rd try.

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light whole wheat pineapple upside down cake

the stuff:

  • 1/3 cup coconut crystals (or organic brown sugar or sucanat)
  • 2 tbsp organic whipped buttery spread (i used Earth Balance)
  • 7 fresh or canned pineapple slices
  • 3.5 **maraschino cherries
  • 1 whole egg
  • 2 tbsp coconut oil
  • 1/3 cup unsweetened vanilla almond milk
  • 1/3 cup fresh pineapple juice (you can use more milk if you’d like)
  • 1 tsp vanilla extract
  • 1 cup white whole wheat flour OR cake flour (i used King Arthur)
  • 1/4 cup whole wheat pastry flour
  • 2/3 cup coconut crystals (or organic brown sugar or sucanat)
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt

do this:

  1. preheat your oven to 350 degrees.
  2. coat a 9 inch round or square pan with no-stick cooking spray.
  3. melt and coat the bottom of your pan with whipped butter spread until even.
  4. next, sprinkle 1/3 cup of coconut crystals in the bottom of your pan on top of the butter.
  5. lay pineapple rings flat in bottom of pan; place cherry halves in center of the rings.
  6. mix egg, 2/3 cup coconut crystals, coconut oil, milk, pineapple juice, and vanilla extract in a large mixing bowl.
  7. in a separate bowl, mix flour, salt, baking powder well.
  8. slowly add your wet mixture to your dry and stir until all combined, no lumps.
  9. pour batter on top of pineapple rings evenly.
  10. bake for 30-33 minutes or until an inserted toothpick comes out clean.

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let it cool, then flip the pan over and convert it onto a plate. see below.

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 ta-da.

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**let’s chat. maraschino cherries are not healthy. no way around it.  i used them cause they just go with the standard pineapple upside down cake recipe. they just do. it’s not the same without them. you don’t have to use them though! chances are you don’t even have any in your fridge anyway. you can actually make them yourself using fresh cherries, or find another fruit to use. be creative.

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i equate the area under the individual pineapple slice as one serving, so there are seven up there.

per 1 serving: 264 calories, 10g fat, 38g carbs, 4g protein.

not too shabby when compared to Betty’s stats ;)

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so i’m taking my very first cooking class at Sur La Table tomorrow, aaaagggghhh!!!! and guess what we’re making?! the best food ever on earth. homemade PIZZA.  this class had my name all over it.  i plan to start teaching my own cooking & exercise classes as early as next month so i’m getting all the tips, info, and advice i can stuff into my brain. more details to come VERY soon- it’s pretty much February already :shock:

le

food with friends + updated clean shrimp fried rice recipe

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i got the chance to feed these gorgeous, fit ladies this past weekend! Kimberly (l) & Nichola are figure competitors and group fitness instructors in addition to their respective full-time careers.  busy women who make fitness a priority.  i.e., my kinda’ women. they took about all the teasing they could stand from my facebook and IG pics and invited themselves over :P . j/k, we finally got our schedules together after trying to plan something for months.  i thoroughly enjoyed cooking for them and the non-stop laughter the entire time. check out tha spread:

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hummus (topped with a little EVOO, s & p) with fresh cut red, yellow, orange bell peppers, cucumbers, and those addicting pretzel crisps, the sesame variety.

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of course i made burgers. you know me. i let my apple-chicken burger mix marinate over night to ensure a flavor packed patty. it’s a fam fave. also, homemade guacamole, lettuce tomato,  Sweet n’ Spicy Sweet Potato Fries from my e-book accompanied the burgers.  the toasted buns were sprouted grain from Alvarado Street Bakery.

20140118_141950_1yogurt bar!  i thought it was a great healthy dessert idea.  non-fat plain yogurt, sliced almonds, pumpkin flax granola, berries, and stevia or light agave nectar for sweetness.

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breakfast and snacks for us for the next few days, yum.

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thanks Kimberly!  

i hope you guys can use some of these ideas for your next gathering.

also, the base recipe for my clean shrimp fried brown rice can be found here, but i added a few extra thangs the last time i made it (last week) like:

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pineapple! the tropical twist was so refreshing; you’ll love it.  as far as the shrimp marinade, i used Weber All Natural Boston Bay seasoning blend instead of the Mrs. Dash and only 1 tbsp of liquid aminos.  try this asap.

 so super bowl is upon us! and once again my husband waits two weeks before to mention hosting a party. who does that? i know it’s a big event (and annual) but it’s outta sight outta mind to me and i don’t watch ESPN. womp :x

Q: what are you doing for the big game this year?

le

Fit Foodie Lean 7 buck sale!

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my first mini Fit Foodie Lean tasting party calls for my very first ebook sale!  huh? tasting party? i know, right?! suuuuper excited about that. baby steps, baby steps.

the process for me to get this ebook out there was anything BUT smooth but your positive, encouraging, feedback reminds me again and again how worth it the struggle was.

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your Instagram posts! your comments!

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your tweets! your emails!

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YOUR SUPPORT!

they have all fueled this little passion of mine and i am just gonna keep going, one foot in front of the other.

i thank you. with my whole heart, i thank you.

i don’t even know what i’m making for the tasting party yet and it’s this weekend!!!!!!!  ready to get my Rachael Ray ON though!

take advantage of this ebook sale- it ends Friday night  (Sept. 27th, 2013) at 11:59pm. click here, or click up top on the Fit Foodie Lean Ebook tab!  as always, tag me on IG: #fitfoodiele @fitfoodiele #fitclean2013

happy HUMP DAAAAAAAAAAAAAY

le

Blog Elevated Conference + peanut butta banana fudgy brownies


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fit foodie le is headed to the Blog Elevated conference this month!!!!! i learned about this conference a few months ago and, well, everything about it grabbed my attention.  learning more about one of my favorite things to do in one of my favorite places in Houston?  um i HAVE to be there.  i must. and by the grace of God, I AM IN THAT THANG, free of charge.   i am just one big ol’ sponge ready to soak up ALL kinds of blogging knowledge.  crazy excited to say the least… this is like an overnight adult field trip.  if you’re going, well, i’ll be seeing you there then won’t i :)! i’m ready to take Fit Foodie Le to the next level baby.

everything you need to know about attending this fan-flippin-tastic  conference is right HEA.

oh you like brownies? me three. try theeeeeeese:

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peanut butta banana fudgy brownies

the stuff:

  • 2 medium bananas
  • 1 tbsp melted coconut oil
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup almond meal
  • 1 tsp baking powder
  • dash of salt
  • 2 tbsp Stevia for Baking blend
  • 2 tbsp agave nectar
  • 1/2 tsp almond extract
  • 2 tbsp PB2 (in powder form)

do this:

combine everything in your food processor and blend until smooth.  this is optional, but you can fold in 1/4 a cup (or however many you like really) mini chocolate chips, or mix up some PB2 slightly gooey-er than usual (using unsweetened vanilla almond milk) and swirl it into the top of your brownie batter before baking.  see below:

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your call though, as always.  350 degrees for 40 minutes in your baking pan that has been coated with no-stick cooking spray,  and all is right with the world.  under your roof anyway.

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oooooh yeah. the topping on this one is mashed banana and chocolate PB2 swirled together and dotted with mini chocolate chips.

makes 12! for 1(excluding toppings):

fudgy brownies

Q: have you ever attended a conference concerning your area of interest? was it worth it? how did you benefit from it? you knew that was coming, come on.

le

dairy & nut-FREE chocolate chip cookie dough ice cream cupcakes


this just might be the coolest dessert i’ve ever made. literally.

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:shock:

 i owe it all to Kristin over at Yellow Bliss Road for these babies.  noooo idea (as usual) how i even found her blog (i just get click happy and end up finding awesome stuff every single day) and i had so much fun recreating this into a dairy-free (for the most part!) dessert for my lovely fit foodies.

chocolate chip cookie dough ice cream cupcakes (can be dairy-free, nut-free) 

the stuff:

  • 1 can garbanzo beans (no salt added)
  • 1/2 cup raw organic oat bran OR ground oats
  • 2 tbsp unsweetened applesauce
  • 1.5 tbsp melted coconut oil
  • 1 tsp pure vanilla extract
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Coconut Crystals
  • 6 tbsp Enjoy Life dairy & nut free semi sweet Chocolate Chips OR mini dark chocolate chips
  • 1 pint So Delicious dairy-free, soy-free, no sugar added Vanilla Bean ice cream – or any ice cream you prefer really! i also used Almond Dream Toffee Almond Fudge. mmm hmmm.
  • 35 – .5 oz paper cups

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do this:

  • set the ice cream and the chocolate chips aside
  • throw everything else into your food processor and BLEND until smooth and uniform. no lumps. blenders don’t work well for this cause the batter is super thick, fyi
  • fold in your chocolate chips to the batter in a separate mixing bowl
  • coat your MINI muffin pan with no stick cooking spray and portion out 35 cookie cups (about 1.5 tbsp of batter each)
  • bake 10-12 minutes on 350 degrees or until golden brown, then let them cool completely. you can eat a few while they are hot though
  • once completely cooled, take out your ice cream and let it soften for about 20 minutes at room temperature
  • line the paper cups with cookies and spoon about 2 tbsp of ice cream on top, pressing it down into the cookie. top it off by making a smooth flat surface using the bottom of your spoon
  • freeze for about an hour (that’s the longest i could wait but shoot for 2)
  • rip the paper cups off those suckers and top them however you like!  i used extra creamy whipped cream and more mini chocolate chips.

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so,  only take them outta the freezer if you’re gonna eat them right then since it’s ice cream and all.

  stats below are for the cookie solo; 2 tbsp of the 100 calorie per serving vanilla bean ice cream mentioned above came out to 25 cals.   which means 1 cupcake = 78 cals total.  the stats change though depending on the type of ice cream you use of course.

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you could also use Arctic Zero low-calorie ice creams as well, yep.

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i took 87 pics per angle. image (29)

and can you tell i found a new pic app? serious overkill.

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this one’s the toffee almond fudge ice cream. yeah….

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wrapping this up now.

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k this is it.

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forreal.  fun, fun!

aaand a little fitness motivation before i let you go and a reminder to not eat all the cupcakes at once.

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enjoy friends!

 Q: what is THE best ice cream flavor, hands down? there are so dang many these days, but Marble Slab’s sweet cream is TOP NOTCH in my book! also, Dryers caramel cone crunch, Lord have mercy. haven’t had either of them in years though. leave me a comment and let me know yours ;)

le

ooooh fluffernutter

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TGIF.  why did i even bother setting regular clothes out last night? idk.  it’s just too hot to be cute.  i threw on what i feel most comfy in before hitting the streets- GYM CLOTHES.  knowing good and well i will NOT be seeing the inside of a gym today at that!  the older i get, comfort > style indeed. oatbran banana pancakes and a veggie egg white omelette fueled me up and out the door this morning.

so messing around with this fluffernutter stuff had me creating all kinds of crazy recipes. like this one:

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Dark Chocolate Cashew Butter Graham Cracker Fluffernutter Brown Rice Crispy Treats (from memory!)

the stuff:

  • 3 cups gluten-free crispy brown rice
  • 1 cup Barbara’s Snackimal Vanilla Blast cereal
  • 1 tbsp vanilla
  • 1 tbsp light agave nectar (or honey, or maple syrup)
  • 1/2 cup roasted cashew butter (or any creamy raw or roasted nut butter)
  • 1/2 cup brown rice syrup
  • 1/2 cup Enjoy Life dairy-free chocolate chips (you can use real/regular choc. chips, YES!)
  • 5 honey graham cracker sheets (enough to cover the surface of the bottom of your pan
  • Fluffernutter (just any plain marshmallow fluff) to top

do this:

  1. combine cereal, syrup, vanilla, brown rice, agave nectar, cashew butter together in a large mixing bowl until incorporated WELL.
  2. spray your rectangle pan  (9 x 13 or something similar)  with no stick cooking spray and line the bottom when 1 layer of the Enjoy Life chips.  set the pan into a heated oven until the chips begin to melt, about 5-7 minutes.
  3. take the pan out and make a flat layer of graham crackers on top of the melted chips.  press down SLIGHTLY until even all the way across.
  4. dump the cereal mixture on top of the graham cracker layer and GENTLY press into an even layer all the way across the pan.
  5. sprinkle a few more Enjoy Life chips on top and put the whole thing in the fridge to set for at least an hour.
  6. cut into squares, (flip some over to see the cool bottom layer if you’re being fancy) and top with a dollop of fluffernutter cream and more crushed graham crackers on each one.

FREAKISHLY GOOD!!!!! please share.

20130815_215833i cut 14 bars outta my rectangle so the stats are for 1.  remember, gluten and/or  dairy free does NOT mean fat or sugar-free yall!  these are a bit indulgent, but definitely better for ya than the packaged stuff.

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**********

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please check out this eye-opening Q & A with former magazine editor and Senior graphic design and photographer, Jennifer Lau.

you might say crazy photo editing jobs are nothing new…and i agree.  however  this doesn’t just apply to mags and print anymore as social media is a really big deal this day in age.  so before you scroll through pic after pic of ‘perfect’ (filtered AND unfiltered) bodies then advert your eyes to yourself,  remember to:

be confident

 we all have special, unique talents, and most important, FLAWS & SHAPES! accept and love yourself AS YOU ARE; perfectly imperfect.  just like ‘her/him’!

HAPPY FRIDAY.

le

let’s try this again, shall we!?

and just like that….my prayers for the last 2 months have been answered.  to God  be ALL the glory.

buy FIT FOODIE LEAN right here, right NOW.

if you don’t have a Paypal account, no big deal! you can log on in as a guest.

:shock:

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as promised, it includes:

full page color foodie photos

*

almost 50 healthy, lean, clean, delish recipes

*

breakfast, lunch, dinner, dessert & snack options

*

gluten-free, dairy-free, low-fat, low-carb, low-sugar, low-calorie, vegetarian, vegan options

*

macro & micro-nutrients included (calories, fat, sodium, carbs, fiber, protein)

*

specialty grocery list for my favorite items used in the book

*

made with tons of LOVE!

to buy Fit Foodie Lean, click meeeeee!

or click the Fit foodie Lean cover in the right sidebar up there OR the cover pic in this very post. they’ll all get you to the right place.

i just want to thank each and every single one of you fit foodies for being so patient with me and the never ending battle to publish Fit Foodie Lean.  i can finally say IT IS COMPLETELY FINISHED without a shadow of a doubt.  enjoy this ebook and have fun making and devouring these recipes with your family!

*jumping up and down*

NOTE: if you’ve purchased Fit Foodie Lean already via amazon, EMAIL YOUR NAME AND CONTACT INFO TO LE@FITFOODIELE.COM RIGHT THIS INSTANT!!! please and thank you :)

for now, ummm it’s super late and i have to teach in the morning, eeeeek!!!! GOODNIGHT!

le

fit foodie LEAN

*IMPORTANT FIT FOODIE LEAN E-BOOK UPDATE*

guys…… as much as it pains me to say this, i’m still having issues with my ebook file displaying correctly. what can i say- i designed the book a certain way and well, i want it to be viewed that way!  i am a huge visual person, so i love PICTURES.  my ebook is filled with them.  however, when it comes to most ebook publishing sites, things get extremely  meticulous as the books must fit a crap load of criteria to work/upload properly.  clearly i’m no expert, and i’ve been having issue after issue trying to do this thing on my own.  i needed help. so i got some.   thank you to the fit foodies that have already purchased Fit Foodie Lean when it went up on amazon.com last weekend. YOU.ROCK.  i received several messages and notification concerning the book’s resolution and not being able to read some of the text (which is the issue being corrected at this time)… and you gotta be able to read the recipes correctly, hello! :shock:   so please be patient with me… to have put it out thinking i was finally DONE only to have to crack this case right back open seriously threw me for a loop this week.  in short, lol, i’m waiting as patiently as you are and i will update you as soon as i can give you one, promise.

*if you’ve already paid, your copy will update at no charge as soon as the file is successfully uploaded.*

thank youuuuu!

le

***************************************************************

is hereeeeeeee!

glory to God. all of it. every last bit.  i’ve neglected my little family more than i can bear over the past few months… but all for this very moment. right here. right now.

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my first ebook, fit foodie LEAN is complete and ready for purchase. <—-did i just type that!? it includes:

full page color foodie photos

*

almost 50 healthy, lean, clean, delish recipes

*

breakfast, lunch, dinner, dessert & snack options

*

gluten-free, dairy-free, low-fat, low-carb, low-sugar, low-calorie, vegetarian, vegan options

*

macro & micro-nutrients included (calories, fat, sodium, carbs, fiber, protein)

*

specialty grocery list for my favorite items used in the book

*

Phonto

remember those?! just a few examples of what to expect all natural pecan carrot cake, sweet potato pizza crust,  whole wheat claw crab cakes, and spicy sweet potato fries! all delish, all healthy.

fit foodie LEAN is currently available for purchase on:

 —–>Amazon.com<—–

Apple users can download the Kindle Reader app via the app store and access the ebook that way.  having trouble? email me! le@fitfoodiele.com.

where do i even begin to say thank you for your support? from Instagram to this blog to the sweet messages i receive in my le@fitfoodiele.com inbox…i don’t even know what to do with myself.  i am forever grateful for the love that has been shown to me throughout my blog, IG, and ecookbook journey.  once i really, truly began to put my all into my passion for health and fitness, things began to happen….  and they just keep ON happening! this is one ride i don’t want to stop.  thank you from the very bottom of my heart.

a special thanks to Brian Malone (ibvisual@gmail.com) for hookin’ my cover UP, to earth angel Ogechi for proof reading it 50 bajillion times for me for hours at a time, and to my loving husband Sonny for putting up with me, pushing me, and never giving up on me.  a very special thanks to my family and friends for your suggestions, tips, and feedback.  i appreciate it all.

also, if you’re following me on IG and purchase my book, i think it goes without saying but i’ma say it anyway- TAG ME so i can see your creations!!!!! #fitfoodiele @fitfoodiele #fitclean2013 all work!  i’ll keep my eye out for ‘em.

much love,

le