This Girl’s Getting FIT


I have recently become extremely motivated and inspired by a program introduced to me by a friend. It’s an older company that most people have probably heard of so to avoid the nay-sayers and you jumping to conclusions based on past experience or what you’ve heard… I’m going to tell you what’s happening in my life and go from there 🙂

Diet and nutrition are extremely important, but exercise is too! I have struggled with getting enough exercise and actually being motivated to work out since rugby my freshman year in college. That was 6 years ago!

Recently a friend asked me to join an accountability group to work out from home and the group would be there to encourage and inspire us to keep pushing forward. I agreed because I really do want to work out but I never could get myself to commit.

Three weeks later, here I am, working out almost every day and inspired as all get out to help others achieve their physical, emotional, and spiritual goals! This program and accountability made it fun, almost competitive, and encouraging when I started seeing results. Just last night my husband did what husbands do; he touched my butt and was impressed by how nice it’s feeling ! Haha! I loved hearing that. As a wife, I continue to want to impress my husband and give him new reasons to fall in love with me.

Another awesome but unexpected outcome of this is that I found myself making time for working out and so during my cool down I made it important to make time for God. Quiet time is almost unheard of with all our animals and two small children. So finding myself alone with the Lord for even just a little bit of time during and after working out has done wonders for my faith.

I am now trying to encourage others to find themselves, a happiness in being healthy and reaching a point where they are spiritually, emotionally, and physically happy and healthy.

I encourage you to contact me from the form below if you are interested to learn more about what I did. I love talking about it and would love to help you achieve your goals! Watch this video too:


SCD Zucchini Bread

This is a very sweet, yummy bread! I loved it. My hubby said it tasted like oatmeal? Didn’t get that at all.. LOL His mom liked it. So I’d say it’s approved 🙂 This yummy recipe came from The Comfy Belly.



If you’re finding this recipe a bit too moist, reduce the amount of grated zucchini to 1 cup, or place the zucchini in a towel and squeeze it to wring out the excess moisture. 
  • 2 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoons ground ginger
  • 1/4 cup olive oil (or melted ghee, unsalted butter, or coconut oil)
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 1 1/2 cups grated zucchini (with green peel; not packed; if wet, dry off with a paper or cloth towel)


  1. Preheat your oven to 350°F/190°C.
  2. Grease your baking pan or line it with parchment paper.
  3. Combine the almond flour, salt, baking soda, and spices and blend well.
  4. Add the remaining ingredients and blend well.
  5. Pour the batter into your baking pan, and bake for about 60 minutes (or 50 minutes at a convection setting), or until a toothpick inserted in the center of the bread comes out clean.
  6. Cool and slice. Store covered at room temperature for a few days, or the refrigerator for a week or so. I haven’t done so yet, but you can probably seal it and freeze it for a few months.

Makes 1 loaf

Grain Free Bread – SCD

This bread is… interesting. It definitely has the texture of really moist, soft bread. The flavor is good too – maybe takes some getting used to. It’s a mind game for me. Bread from these ingredients is just plain weird so it is taking my mind some time to catch up with my taste buds! It is a GREAT bread though, try it out 😉 It’s a recipe originally from the Against All Grain cookbook, but I found this recipe from Kukkiva.


• 1 cup smooth raw cashew butter at room temperature
• 4 large eggs, separated
• ½ to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
• 2.5 teaspoons apple cider vinegar
• ¼ cup almond milk (I used coconut milk – turned out great)
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt


Preheat your oven to 300 degrees. Place a small oven-proof dish of water on the bottom rack.

Line the bottom of an 8.5×4.5 loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan. This will ensure easy removal of your loaf.

Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. Then mix in your dry ingredients until fully incorporated. Beat the egg whites in a separate bowl until white peaks form. Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. Don’t over mix!

Pour the batter into the prepared loaf pan, then immediately put it into the oven.

Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t open the oven door before 40 minutes, otherwise the steam will escape and you will not get a properly risen loaf.

Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving. The loaf will seem very moist at first, but will dry out as it cools.

Wrap the loaf up tightly and store in the fridge for up to 1 week (you’ll likely devour it faster).

SCD Raw Lemon Meltaways/Cheesecake Bites

These were SO good – oh my goodness. They are like little frozen cheesecake bites! I may try to add a crust to them next time 🙂 Thank you Detoxinista!

Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 12-15
These raw, bite-sized Lemon Meltaways are naturally sweetened with a touch of honey, and are bursting with tart lemon flavor! Loaded with healthy fats from coconut oil and a hearty dose of magnesium from raw cashews (good for bone health!), these melt-in-your-mouth confections taste decadent–> but can be enjoyed guilt-free.
  • ½ cup raw cashew butter
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons raw honey
  • 3 Tablespoons coconut oil, melted
  • ¼ teaspoon vanilla extract
  • pinch sea salt
  • 2 teaspoons lemon zest (optional)
  • mini paper baking cups
  1. In a medium bowl, combine all of the ingredients and mix until very smooth and creamy.
  2. On a baking sheet, lay out the mini baking cups (I recommend double-layering them for sturdiness, or using silicone baking cups). Spoon the batter into each cup, then place in the freezer to set for 30 minutes, or until solid.
  3. Garnish with additional lemon zest, if you like, and serve immediately!
These “meltaways” will do just that–they’ll melt away if left at room temperature too long! Be sure to serve frozen, so they’re nice and firm, like a lemon bar with a texture reminiscent of cheesecake. Note: If you’re in the mood for a more traditional lemon bar, feel free to add a raw graham cracker crust to the bottom of each cup! You could even double the recipe above, and make an entire 8″ pan of raw lemon bars. I’m just impatient and prefer to eat the filling as quickly as possible.


SCD Crackers Dairy-Free

I found these yummy crackers from Salted Paleo, recipe originally from The Comfy Belly. These are a simple cracker great for dips such as my husbands family’s famous cucumber dip or salsa. Homemade salsa or I have found a yummy brand SCD friendly: Green Mountain Greigo. The mild one I got is SCD legal, but always check labels! I found mine at Sprouts.

I added lots of herbs and flavors because they would be so bland without them! If you’re using them for a sweet dip, you could probably add sweet flavors like cinnamon or nutmeg. My husband’s family always says there’s nothing like Ritz crackers for their cucumber dip because they are so buttery. So, I thought maybe next time I would brush the top of the crackers with butter when they came out of the oven for a buttery flavor. I’ll keep you updated 😉


  • 2 cups (192 g) blanched ground almond flour
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1 tablespoon olive oil (or butter)
  • extra salt to sprinkle on top of the crackers


  1. Preheat your oven to 350°F (180°C or gas mark 4).
  2. Combine the flour and salt in a bowl and blend well.
  3. Add the egg and oil, and blend and shape the mixture into two balls of dough.
  4. Place each dough ball on a non-stick baking mat, then place a piece of parchment paper (or other non-stick mat) over the ball and roll the dough into a thin layer.
  5. Score the crackers with a pizza cutter and sprinkle extra sea salt lightly across the cracker sheet.
  6. Bake for about 15 minutes, or until they start to lightly brown.
  7. Cool for about 15 minutes and break apart into crackers. Store in a sealed container.

Makes about 30 crackers

TIP: Roll these out very thin to get a crispy cracker. The thinner and more even the dough, the crispier the cracker will be. 

SCD “International Delight” Hazelnut Coffee Creamer

Yep, that’s what I said – International Delight, or Coffee Mate – or whatever your preferred creamer brand is. Coffee is my weakness, my downfall, my straight up addiction. When I was trying to eat healthy by eliminating processed foods and sugars prior to starting SCD – my biggest weakness was still drinking those oh-so-yummy but oh-so-incredibly-unhealthy coffee creamers from the grocery store. So when I started my SCD adventure, I knew my first goal was to find a creamer that was legal and satisfied my very picky coffee taste. 

I browsed the internet and tried SO many recipes. Most of them called for almond or coconut milk, but the coconut milk was so watery and I hated that flavor in my coffee. I also don’t like the taste of almond milk and it wasn’t creamy like I wanted. I tried all these recipes with extra flavors (even fresh vanilla bean!) and nothing turned out to my liking – UNTIL NOW!

Yes, I finally discovered an amazing creamer that I LOVE. It came to me one night that one of the most popular flavors is hazelnut, so why couldn’t you make hazelnut milk? Why you can! I did some research and found a site that talked about making hazelnut milk and how a local coffee shop of theirs actually made their lattes out of this homemade milk. Yeah – real steamed “milk” with espresso lattes – how yummy does that sound!

*PLEASE READ* I found a recipe for creamer from hazelnut milk using dates as the sweetener. I tried this first – YUCK! No, no no. The hazelnut flavor was extreme and bitter and the dates were either lost in the mix or complimented that flavor way too much. Then I used honey and this was the key. The honey offset the hazelnut flavor and added that yummy sweetness like the grocery store creamers. ALSO – hazelnut milk gave me that creaminess I had been looking for. It actually turns the coffee that light brown creamy color and adds good texture – hooray! ALSO don’t expect it to taste just like the fake stuff – it is still nut milk and may require a bit of an acquired taste but I highly encourage you to try this if you are looking for something SCD, Paleo, Dairy free. It is actually VERY good – especially compared to all the other recipes I have found. If you like the strong hazelnut flavor, you can enhance it by roasting the nuts first (try without first) and reducing the amount of sweetener.

Here’s how to achieve the yumminess:

1 cup raw hazelnuts (filberts) –  soaked in water for at least 10 hours

2 cups filtered water (Can use 3 cups if you want it thinner, but 2 cups is the perfect creamer)

1/2 cup honey (I got rave reviews with 1/3 cup so you might want to try less first, even as little as 4 tbsp. I LOVE the super sweetness in my creamer which is why I use 1/2 cup)

2 tbsp. vanilla (you may also go less on this as well, or omit it)

Add everything to a Vitamix or high powered blender and blend for a minute or two until everything is incorporated and the nuts are well blended.You may taste it if you like at this point, but expect the little ground up nuts to throw off the texture a bit. Pour this mix into a nut bag (I HIGHLY recommend using a nut bag, you will get much, much more creamer than using a dish towel or fine cheese cloth) and squeeze as much liquid as you can out into a bowl. Store in a sealed container for 1-2 weeks (not sure how long this exactly lasts, it always gone within a week for me!). The creamer will separate in the fridge, but don’t be worried, just shake it up and pour into your delicious coffee 🙂


Lemon Stir Fry with “Rice”! SCD

This recipe was inspired by a marinade my mama told me about. She’s my support system, doing this diet not for herself but for me 🙂 It was delish! The cauliflower rice was something I was always afraid to try because the thought of mock potatoes or rice that was cauliflower (something I am not a huge fan of) sounded gross. But, it was actually quite flavorless and took on the flavor of the stir fry. It was very good! I was impressed.

Stir Fry Veggies of your choice (I used zucchini, carrots, onions, green beans, and sugar snap peas)

Butter for Frying and seasoning “rice”

Meat of your choice (I used steak) thinly sliced or chopped

Garlic clove

1 Lemon

About 1 tbls. olive oil

salt and pepper

Thinly slice or chop your meat and place in a bag or bowl with the zest of half the lemon. Juice the whole lemon into the marinade and add the oil. Let this sit at room temperature for no longer than an hour. Start cooking by frying veggies in a pan with butter on medium heat. I cooked these for quite awhile because I can only handle very cooked veggies, but you can cook them to your liking (cover for longer cooking, leave uncovered for a faster fry). Add zucchini/squash type veggies and garlic last as they take less time to cook. Use salt and pepper to taste. While the veggies are cooking, “rice” as much cauliflower as you will need using a food processor, blender, or by hand. Be careful not to over blend as it will be more like mashed potatoes (still tastes good!). Place in a microwave safe bowl, add butter and salt to flavor. Cook until steaming and tender (usually a few minutes will do the trick depending on the amount). Add the meat to the veggies with all the juices from the marinade when the veggies are about done. Let this cook until the meat is done. Serve atop a bed of “rice.”