30 Days to Healthy Living Challenge


I know there’s a handful of people out there that despise “challenges” and I’ve listened to their reasoning and sure, I can sympathize with a lot of things likes, “challenges create fair weather clients”, “challenges stress the body out too much”, “they give you temporary results” … and the list goes on. I get all of that 100% but I’m not a trainer so I don’t really care if people continue to work with me after, and yes, it’s stressful but any type of change is stressful to the body, and temporary results … this is a double edged sword for me because yes they can provide very temporary results but the challenges, for the most part, are just about pushing your mind and body to the limit to see what you can accomplish. And I don’t know about you, but I’m very competitive so challenges are a great way for me to jump start my healthy eating, fitness goals or simply to just launch me into better habits. I really like challenges, and that’s why I am starting one of my own!

Why should we do this?

So my parent company is technically hosting this challenge, and unbeknownst to me, it starts on the 17th … in literally two days … so that’s why I am doing my own but just branched off theirs! I will be starting on the 17th but I am keeping registration open until 22nd and the challenge will be from 2/22-3/22 if you choose to join me! It’s totally free too!

If you’re like me, out of nowhere you developed a sensitivity to some sort of food. Mine was dairy. I was a senior in highschool and out of nowhere I could no longer enjoy ice cream, milk or cheese without dying. It took me some years to really figure out what was going on with my body and it came to be that I was actually intolerant to gluten but the dairy intolerance was just an elevated symptom of that gluten allergy. Not to mention, gluten has made my life hell with regards to the inflammation it causes which make every joint in my body ache among other issues. I have but recently switched to a healthier, more plant-based diet and there are aspects of my life have significantly improved and that’s another reason I am super excited to try this challenge! I want to see how much my quality of life can improve by making some changes.

So what is the 30 Days to Healthy Living Challenge?

It’s a challenge to see how switching to a clean, organic, gluten free, soy free, dairy free and mostly plant based diet can impact you and your body. This challenge is amazing because it is simple to follow and the results are astounding! We have clients who are losing 20-30% body fat after this challenge because it clears your body of all the crap that keeps us bloated, inflamed and dependent on salt, sugar and fat. I know you’ve heard about all the hormones, chemicals and fillers that are in literally every consumer product out there and if you didn’t know, when we ingest these things, they create blockages in our system and if left unaddressed, these blockages can lead to weight gain, inability to lose weight, they make us tired and grumpy and worst of all they can lead to food allergies or intolerances.

Register for the challenge here!

So who is this challenge for, and how does it work?

It’s for anyone! You could be an 80-year-old grandma and you could still do this challenge just to see how it impacts your life. We have food guides that tell you what you can and cannot eat, the can eat list is very long and extensive BTW, there are optional nutritional supplements you can purchase to make the challenge easier and to increase your results and best yet, there are support groups! I will have my own Twitter group for those of you who want to join and if you don’t have a Twitter, I can create a Slack group or if you’d rather do 1v1 check-ins, I am happy to provide that as well! So how does it work … so like I said, this challenge is just a promise to live and eat clean and organic for 30 days, commit to 2 hours of exercise a week (if you can) and just see how much your body changes! It cannot get any easier and you even get one cheat day a week to satisfy those cravings but we definitely recommend not using those cheat days if you can. Remember, the point of the challenge is to try to be free of all processed meats and foods, sugars and any meat that isn’t organic so you can see how your body does without all of that.

You In?

So if you’re ready to do this thing, follow this link and fill out your registration so I can add you the groups and if you are interested in the supplement packs, which you should honestly consider because it will make life a little easier, through the 17th you can get 40% off the packs if you become a preferred client and you’ll get free shipping but after the 17th, you’ll need to contact me directly and I can put the order for you so you can get 35% off. These packs are amazing, they come with two different types of delicious protein powder and you can choose your flavor, two different flavors of energy fizz sticks (because there is not caffeine allowed wither but you won’t need it with these bad boys) and again, you can choose between two flavors, you get 2 boxes of the herbal detox tea which you drink at night if you feel snackish or every 3-5 days to flush your system, a box of digestion plus (which makes you feel more full throughout day as it pulls all the good stuff from your foods and makes you a little more regular), and then you get choose which two FREE items you want to add to your bundle either the whole foods blend (amazing stuff, has lots of vitamins and minerals to keep you healthy), the fiber boost or the greens balance! I went with the whole foods blend and the greens because I am anemic and have a magnesium and potassium deficiency so those two things will make sure I am getting the right amount of vitamins and minerals I will need to function.

OPTIONAL ASVP pack with everything you need for the 30 Day Challenge!
Get it here!

I’m really excited to go on this journey with you guys and make the best out of 2020 and get healthy doing it! So remember, if you want in, follow this link to fill out the registration form, download the guides here and get your supplement bundles here for 40% off when you join as a Preferred Client! Also, make sure to take measurements and weigh yourself because the person with the best transformation will receive a free gift at the end of the 30 days!

As always, thank you all for your support and let me know if you have any questions or issues by reaching out on Twitter, Instagram or ask away in the comments!

I may profit from purchases made off affiliate links. This allows me to keep posting and writing for all you incredible readers but my opinions and reviews are and will always be 100% genuine.

Thank you all for your support!

Easy Lo-Carb Carbonara

Photo by Marie Dehayes on Unsplash

Here’s the thing about carbonaras, they’re easy to make but everyone over complicates it. This recipe is so easy that if you’re broke, tired, haven’t been to the grocery store in a while or maybe you’re just a terrible cook … you can still make it. Granted you have the necessary ingredients of course.

My only words of advice and caution are to constantly toss your pasta or spaghetti squash while pouring in your sauce mixture. This is very important because if you don’t the egg inside the sauce will literally begin to cook and you’ll have scrambled eggs. You don’t want that so keep that pasta moving! Also, towards the end of the recipe I would recommend taking your food off the heat about two minutes prior to pouring in your sauce mix so the pan and pasta or squash isn’t so hot that it does begin to cook the egg. I’ve found that the residual heat from all the cooking you’ve done prior to this step is more than enough to cook the sauce. Oh, one more thing, if you do choose to use squash you will need a thickening agent for the sauce so a combination of 1/4 cup of water, dash of salt and 2 tablespoons of cornstarch will give you the same consistency as pasta water just make sure to mix it well. And that’s it! So happy cooking and let me know how you like this recipe!


  • 1 large spaghetti squash or 2 cups of low carb pasta of your choosing
  • 2 large egg yolks
  • 1/2 cup of shredded parmesan cheese
  • 4 cloves of chopped or minced garlic
  • 2 cups of pancetta or thick cut bacon cut into small-medium sized bits
  • 1 tablespoon of butter
  • 4 teaspoons salt and pepper or to taste 


  • Preheat oven to 375, cut spaghetti squash in half and lightly cover all surface area with melted butter or olive oil, salt and pepper to taste. Cook until tender about 13-20 minutes or cook pasta as instructed
  • Slice bacon or pancetta into small-medium pieces and cook over medium heat in a large pot with butter until tender but not crispy, drain leaving some grease in pot
  • Return meat to pot and add garlic cooking on low heat until garlic is fragrant, about 5 minutes, turn off heat
  • Once spaghetti squash is cooked remove from oven and shred with two forks or strain pasta reserving 1/4 cup of pasta water
  • Put spaghetti squash on cheese cloth or paper towel and squeeze out excess water
  • Place pasta or squash into large pot with meat and garlic, toss to coat evenly
  • Combine egg yolk and about 4 tablespoons of parmesan and 1 tablespoon of pasta water or cornstarch slurry, mix well
  • Slowly add the egg and cheese mixture to pasta or squash tossing constantly
  • Add more pasta water, cornstarch slurry or parmesan cheese until sauce is how you want
  • Season with salt and pepper to taste, top with parmesan, bacon or pancetta and serve

That’s it guys, it’s really that simple and honestly the thing that takes the longest is cooking the spaghetti squash if you choose to use that. This sauce can be used on regular pasta too, it’s just a simple carbonara sauce so use it whenever and use it often!

Make sure to save the pins if you like this recipe, follow on Instagram and Twitter and thanks for stopping by!

I may profit from purchases made off affiliate links. This allows me to keep posting and writing for all you incredible readers but my opinions and reviews are and will always be 100% genuine.

Thank you all for your support!

How Arbonne Has Changed My Life


I know it’s been a while since I last posted and there’s good reason for this. I have been struggling with my blog and figuring out ways to monetize it and really scared to move forward with a host and a domain and all the things that come with solidifying my website and a big part of that fear was, “What if I spend all this money for this not to workout.” That’s a very real fear and a very rational one but one that has been holding me back. So I made a leap of faith and decided to do something a little more stable and secure at least for now so I can have something to build off. That something and that leap of faith was my decision to join Arbonne.

I’ve been pretty unhappy in the workforce for a while now and I will be honest, I jumped around a little trying to figure out where I best belonged but nothing worked and it felt like every boss or manager I had was just trying to take advantage of me and I just had enough. Since joining Arbonne, my life has totally changed. I’m happy, healthy and I finally have friends and people I feel care about me.

The best part about Arbonne is that I get to work when I want, how much I want and wherever I want because it is a 100% online business. I go to sleep at night and make money and it makes me so happy because there are so many things I want to do in this life, and now I can actually think about doing them.

<p class="<script async defer src="//assets.pinterest.com/js/pinit.js">So, if you’re ready to take control of your life and start making some serious money or maybe you just want to get healthy with great products that won’t break the bank, then fill out this form and let’s work together!

Resume Tips for a 2020 Job Hunt

Self Care

Honesty moment. I was let go, for the first time, recently. It was difficult to come to terms with but 20/20 hindsight (see what I did there) it was for the better and from what I’m hearing, I’m very glad my manager made the decision for me.

Since then, I’ve been taking time to figure what I really want to do. I’ve jumped from job to job, trying to find the right place and even at Massge Envy, the place where it all started, I was extremely unsatisfied. The best part about the job was being the leader and my staff. I loved building my team and refining the skills in my team for them to be successful, coaching my sales associates on best practices and seeing them reach goal after goal. But I wasn’t happy; I wasn’t fulfilled. There were days of course where I said that I loved my job but at the end of the day, it wasn’t going to be my end career.

I’ve had some time to explore all different types of jobs out there and I’ve had to adjust how I approach my job search. Namely, I’ve had to update my resume and figure out what types of resumes work for certain jobs.

So keep reading for my 6 resume tips for 2020!

Cauliflower Detox Soup


This recipe just recently saved myself and my boyfriend from the flu and I can’t take any responsibility for it. It combines the detoxing power of onion and garlic to totally flush out your system while tasting totally awesome!

I won’t say this is the quickest recipe, depending on how fancy you want to get with it and if you don’t like garlic or onion I’m not entirely sure what to tell you because you will be Vampire free for at least three days after eating this soup. It does pair nicely with a grilled cheese or falafel.

So I’ll give you the rundown but if you want the full recipe head over to Neurotic Mommy! She has a ton of great recipes from vegan to keto and everything in between! Plus, if you’re looking for more natural ways to prevent the cold and flu, check out her article on using onions to do just this! I love all her great ideas for a lot of things but particularly her cold and flu remedies are the real deal!

So here we go! I used frozen cauliflower for my soup, I used two bags steamed in the microwave, I used half of an onion; 1/4 of a red and 1/4 of a white onion, two full heads of garlic; one I roasted in the oven in olive oil for about 45 minutes first to make the garlic less spicy, I added fresh thyme and oregano, Turmeric, juice from 3 lemons, ginger, salt and pepper to taste.

You might be looking at that list and thinking that it’s not very extensive but this is the holy grail. If you have time to cut and prep everything ahead of time, it’ll save you a lot of time. That is for sure what took me the longest; it felt like everytime I had finished chopping something … I had to do more. For sure, if you want to roast some of your garlic, start that first and get it going so it’s ready when everything else is. To do this, remove all the loose papery skin from your garlic and then chop the top off, drizzle olive oil over the top and place in an aluminum foil tent and put in the oven. I put mine in for 45 minutes at 400 which gives me plenty of time to do everything else while that roasts to perfection.

Next, get your onion and other garlic ready. You can add more or less onion and garlic depending on your preferences. Like I said before, I used half an onion total, 1/4 of red and 1/4 of white but you can use only red, only white or only yellow it really doesn’t matter. Then chop up your thyme and oregano, again, you don’t have to use these but oregano has some healing properties and the thyme gives your soup a nice flavor too. This part for sure took me the longest. Once you have all that done, add them to a blender with about a cup of chicken or veggie stock and blend it up until smooth and then pour the mixture into a medium-sized pot and let that simmer on medium-low heat for a while. Then around this time your garlic in the oven should be pretty much done, it’s ok if it’s not totally done, but you’ll add that to your blender with your cauliflower and lemon juice and a little more broth, about half a cup, and blend it all up and add that to your pot and mix it all together. I blend my soup in bathes to make sure everything is blended smoothly and evenly. If you have one of those fancy wand mixer things, you can just add everything to your pan and use that to mix everything up.

So once everything is in my pot, I let it simmer for about 10 minutes just to make sure it’s heated all the way through and all the great flavors have time to marinate and mix. At this point you can add the salt and pepper to taste and turmeric. I did add a little heavy cream to mine as well to make it a little thicker and to lighten the color a bit.

I topped mine with sauteed onion and mushrooms, fresh thyme and oregano and fresh cracked pepper and seared flank steak for extra protein. It’s a strong soup and you’ll feel like you need to brush your teeth 100 times after eating this, but if you make it early enough into getting sick, it will wipe your system clean.

Don’t forget to head over to Neurotic Mommy for the full recipe!

Uncoachable Kids from A Coach’s Perspective

Self Care

Lately, I’ve been seeing videos of unruly children. Not unruly, uncivil and ill-mannered is a better way to put it and I feel really bad for the children in these situations. Their parents have failed them and now, they’re on the internet making fools of themselves and will have a very hard time in their future. One such video I saw this morning, a teenage boy about 15 smashed his phone and threw it in the pool simply because he wanted the newest iPhone and his mom refused because the phone he had worked perfectly.

This type of behavior is rampant in kids now. And I can’t blame the parents fully, however, in most of these videos the parents do not stand up their kids. They hush them, try to talk low and quiet to get them to calm down, appease them or make excuses for them but that’s allowing that behavior to continue. For what? Because you don’t want family dinner to be awkward? It’s really appalling and then when the other people around take action, they’re they villain.

“Uncoachable kids become unemployable adults. Let your kid get used to somebody being tough on them. That’s life, get over it!” – Patrick Murphy, Alabama Softball

I don’t want to seem preachy or out of line but from being on the receiving and observing end as a coach, here’s the issue with this. These kids are allowed to behave in such a poor manner with no discipline that when they get out into the real world, they fail. Why? Well, they don’t know how to behave in society. Or they become bullies and the only success they see is because they forced their way into it likely by acting the way they always have and people gave them what they wanted to shut them up. They get jobs but can’t keep them very long because they mouth off to their boss or a customer and get fired then, they throw a fit and blame everyone else except their own behavior because they were never taught accountability.

The other issue, parents are putting their kids above anything else. This tells that child that their needs and their desires come before anyone else’s and that will carry over to their real world interactions. Love your kids, cherish them, protect them but they need to know that are other things and other people more important than them. They need to know their time and place. I grew up on a farm and was raised that I don’t get fed until the animals do, why? It’s teaching discipline, responsibility and accountability. I understood that those animals depended on me to live and not that their lives were more important than mine, but held the same value and so I was humbled early-on and learned to respect the lives around me.

This is not the best example because not everyone will have that experience but this can be taught in many ways with regard to many other situations. For instance, the issue with the iPhone example. This mother was one of the few that actually stood up to her kid but that whole ordeal could’ve probably been avoided had he not been given whatever he wanted at a younger age. By this I mean, when he was old enough to get his first phone, you don’t just hand him the newest one. I never did, my parents got the upgrades and the new phones and my siblings got their phones. We got what we got and we didn’t throw a fit.

So how do we curtail this issue? Well in this day and age, it’s really hard because the people who are supposed to be teaching real life skills and discipline, and manners, outside the home, are being made out to be the bad guys. Who are they? Coaches, teachers, mentors, other adults … anyone who challenges the child and their behavior is the bad guy while the parents just sit back and tell Junior to calm down. The parents lack of accountability for their kid’s behavior and actions makes it harder to teach them anything and the parents almost never have the other parties side either. If your kid is failing a class, it’s not necessarily the teachers fault, sure it can be but what is your kid doing in class? Do they behave and participate? Are they doing their homework? Are they showing up? These are things parents tend to ignore and just take the kid’s word as gold and go in both barrels loaded to have a parent teacher conference and basically attack the teacher under the guise that they suck at their job instead of finding the root cause. You’re not helping your child by allowing them to act out and by fighting their battles for them and by taking their side all the time. It’s a tough place to be in as a parent, I can understand that, but your child’s success depends on how they’re raised and if you’re not willing to do it then someone else has to.

I used to coach volleyball and I loved it, I thought it was going to be my passion and career but my last two seasons coaching were the worst experiences of my life and basically forced me to stop. I’ve meant to go back but now I have my reservations. I had a decent team of 12 and 13-year old girls, all very sweet and I enjoyed them very much. When you play sports, there’s consequences for under-performing, not showing up to practices, missing games, conditioning …. it is a sport after all. Anyways, one of the girls had missed nearly 4 practices before our first tournament and the team I coached for had it in their player contract, that for every missed practice the child would sit out a set in the following tournament. So she did, and her parents were on the sidelines the entire first match with me yelling at me while I should’ve been coaching my team because she wasn’t going to be playing until the last match due to her attendance. My issues were also exclusively with parents too so I think I was lucky in that regard. I only dealt with one really disrespectful kid who refused to partake in drills she didn’t like, never did any of the conditioning and started issues on the team.

What does the child gain from this? Nothing. Her parents showed her that mommy and daddy would fight her battles for her, that there is no consequences for her actions and that even though she broke the rules it didn’t matter. She and her parents were missing the point and she missed out on her first real life lesson.

Kids need boundaries and they need rules and they need parents. Have a great relationship with your children but know where to draw the line between friend and parent. It’s just like owning or running a business but being friends with some of the people that work there. It’s still your responsibility to know when to draw that line and to hold them accountable. Both of which make coachable humans.

How did you learn the skills you have? I bet your parents helped teach you as well as any other adult in charge that helped shape and mold you. My coaches taught me more about how to behave but still be intense and get what I want but if parents aren’t allowing teachers, coaches and mentors to teach … and these things aren’t being taught at home? What kind of child are you producing for this world? I don’t want to give parenting advice, I’m not a parent but this is my opinion from being on the receiving end. I wish parents would understand how much harder they’re making things on their kids when they don’t hold them accountable for their actions and behaviors and won’t allow teachers and coaches to do their jobs. It takes a village to raise a human being, so why villainize those who can help?

Ramen Made Easy


Getting creative with junk food and making it into an actual meal is something I love to do and coming up with awesome ramen recipes is so fun. Ramen gives you a lot of freedom to make it your own but regardless, it’s going to be way better than the regular stuff.

This isn’t the healthiest recipe and to be honest, I’m not sure how you would go about making this keto friendly since the keto noodle recipes I’ve found don’t hold up too well in the hot broth. So, if you have any suggestions let me know and I’ll give it a try! However, this recipe will give you so many freedoms to swap stuff out so you can alter it to your preferences and diet and make it super delicious.

To begin, you’ll need 2-3 packets of ramen noodles, or however much you’ll need for the number of people you’re feeding. I usually use 3 because that gives me enough to feed two of us with a little left over. You’ll need veggies, meat, and seasonings of your choosing. If you choose to do soft-boiled eggs in your ramen, I recommend starting with this since the eggs will need to cool in an ice bath and you can use the water to start your broth too.


If you choose to do this, here are your instructions. I hate making soft-boiled eggs but I love them so much. I use enough water to just cover the eggs but leave a little extra space and add about a cup of white vinegar to the water and let it come to a boil. I use vinegar to boil my eggs because it makes the shell softer and easier to peel off … usually.

Also, make sure you get your ice water bath set up with enough time for the water to be as cold as possible. To accomplish this, get a bowl however big you need, and fill it about quarter-way with regular water then get some ice and dump in about 2 cups to drastically cool the water temp and then put the water in the freezer, if you have room, if not the fridge will do but try to get it as far away from the door as possible. The reason we’re setting this up now, is so that the water will be as cold as we can get it so the egg membrane will shrink away from the shell which will make peeling your eggs as easy as it can be.

Anyways, get your water and vinegar and get it on the heat. Once the water is boiling drop your eggs in gently and you’ll want to boil them for 5-7 minutes. Honestly, I would go a little on the longer side, 6-7 minutes, especially if you’re putting your eggs in one at a time to make sure they’re fully cooked. If they’re too soft peeling will be a pain regardless. About 1 minute before the eggs are done, get your water bath and put even more ice in it! About another cup and when your eggs are done, fully submerge the eggs in the ice water. Remember, as you add the eggs the water temp will rise so have ice on hand to keep the temp as cold as possible. If the water isn’t cold enough, the egg will stick to the shell and peeling will be pain. Once all your eggs are in the water, shove them back into the fridge or freezer until you’re done.


Now, on to the fun part. Figure out what veggies and type of broth you want to include. I love adding mushrooms, broccoli, chives and fresh onion to my ramen and I like to just get creative with the broth; one of the best things about this recipe. Put some water in a pot but not too much, you want about a fingers length deep of water for now and turn the heat on medium. Add the veggies you want to boil, for me it’s usually mushrooms and broccoli maybe some squash or zucchini, and just leave it all to cook. You could add anything here though; jalapenos, carrots, potatoes if you wanted, just make sure to boil them long enough so they’re soft or to the texture of your liking. You may need to add more water depending on the amount of veggies you add in, you want them to be mostly covered.

You can add fresh or powdered seasoning, of course fresh is better but either is fine! I love to add a healthy dose of ginger and garlic to my broth, about 1 tablespoon if fresh, 2 if powdered, 2 teaspoons of cloves or allspice, 1 tablespoon of Turmeric, 1 teaspoon of sesame oil, soy sauce and hoisin or oyster sauce to taste. You can also add a little bouillon for extra flavor or simply use some of the sauce packets that come with the ramen. At some point you will want to add a little salt but I would wait until the very end to do this so you don’t over-salt the broth. If you want go simple, use a miso soup base for your broth and then season to taste!

Once you have your broth set up however you want, leave the veggies and water to simmer on medium heat and get started on your meat. I love to use stir-fry cut meat but you could do shrimp or even tofu if you wanted. I like to cook my red meat and fish separately but if you wanted to do shrimp or crawfish, just add that to your broth to cook! If you choose to use red meat, I don’t cook it fully, usually I will season and sear it that way when I add it to the broth, the hot water will continue to cook it thoroughly.

If you want to use tofu, you have a few options to prep it but make sure you use extra firm tofu and press it for at least an hour to get all the water out of it. If there’s too much water in the tofu or if it’s softer tofu, when you add it to the broth it will basically disintegrate. Pan frying the tofu before cooking gives a nice flavor and texture and can prevent it from falling apart in the broth. You could also freeze the tofu while pressing and then add the frozen tofu to the broth during the last 2 minutes of cooking.

Once the broth water begins to lightly boil, add the noodles and a little extra water to mostly cover the noodles and veggies. Once you have the extra water in, turn the heat up a little more and let the water come to a boil for about 3 minutes. You don’t have to fully cover the noodles just make sure you have enough water so that when it begins to boil you have enough to boil off without burning the broth. Make sure to stir occasionally to ensure everything is evenly cooked. Once done, take the broth off the heat and let rest before serving.

Serve It Up

Once you’re satisfied with your broth and the texture of your veggies, you’re ready to serve! I love to top my ramen with the soft-boiled eggs, fresh cut red onion, green onion, Sriracha and some sesame seeds (if I’m feeling extra).

This is one my favorite things to make simply because I can do whatever I want with it and each time I make it it’s a little different. So just keep tweaking the recipe until you find what you love.

Remember to follow on Twitter at cashcamel93 and Instagram at tinywriter93 for more great content and to stay up to date on all things Tiny Writer!

I may profit from purchases made off affiliate links. This allows me to keep posting and writing for all you incredible readers but my opinions and reviews are and will always be 100% genuine.

Thank you all for your support!