Jillian Michaels Detox Water Actually Works!

Hi All,

Sorry I have been MIA for a week – I was up at the cottage with no reception and then busy with a few upcoming weddings! One great thing is that I was asked to be Maid of Honour in my cousins wedding next July. She is feeling unhappy with her image right now and asked if I could help her lose some weight. So, I made a few suggestions and since her engagement party is in 2 weeks and she wants somewhat of a quick fix I suggest she try the Jillian Michaels detox along with a few other things.

I did this detox the week leading up to my wedding in order to get rid of excess water weight and have my tummy feeling slim and I really did notice a difference!

IMG_3618Jillian Michaels Detox Water

1 dandelion root tea bag
1 Tablespoon of no sugar added 100% cranberry juice
2 Tablespoons lemon juice
60 oz distilled water


Combine all ingredients and drink 1 mixture every day for 7 days. Be sure to leave the Tea bag in all day. According to Jillian this will help you lose at least 5lbs of water weight in a week.

Breakfast on the go….Chocolate Peanut Butter Banana Overnight Oats

Have you guys tried overnight oats? They are amazing! And, so easy to make. They literally take 5 minutes to prepare and you wake up and have something to take on the go. Here is a one recipe I enjoy!! It’s another one of those dessert for breakfast ideas!

Chocolate Peanut Butter Banana Overnight Oats 





1/2 Cup Rolled Oats (Or steel cut oats)
2/3 cup of milk (I used unsweetened vanilla almond milk)
Honey or Stevia for sweetness (if desired)
1/2 teaspoon of chia seeds (optional – if you add these you should add a little more milk)
1 Tablespoon Peanut Butter (I used 100% natural peanut butter)
1 Tablespoon Cocoa powder
1 banana cut into slices


Place Oats into canning jar (mason jar or like). Pour milk overtop, add sweetener (if needed) and shake well. Place the peanut butter and cocoa powder in and half of the banana. Shake again and place in the refrigerator overnight.

Skinny Turkey Chili Recipe

Summer seems to be on hiatus here in Ontario unfortunately! It has been freezing over the past week, so I have been craving soup and chili – one of my favourite fall/winter meals!

This turkey chili is delicious and really easy and quick to make – plus its full of nutrition!! It contains beans which are full of protein, antioxidents and fiber as well as low in fat. Black beans are specifically rich is cancer fighting antioxidants called anthocyanins (found in cranberries in grapes as well). Kidney beans have vitamin B12 which helps memory and brain function and Pinto beans which are full of fiber that helps to stabilize blood sugar.

Skinny Turkey Chili


Ingredients: IMG_3442

1.5 lbs lean ground turkey
2 Medium chopped red onions
1 medium chopped green bell pepper
1 tablespoon olive oil
2 tablespoons ground cumin
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon chili powder (add extra if you like lots of spice!)
1 can chopped green chilies
1 can whole tomatoes
4 cups of water
1 can black beans
1 can kidney beans
1 can pinto beans (you can use chickpeas if you prefer)


Cook the onions in the oil in a large saucepan over medium heat for about 10 minutes.  Add peppers, cook 2-3 minutes.  Add turkey and cook until turkey is no longer pink.  Add seasonings, beans and water (I added a little bit less than 4 cups as I found there was enough water already).  Reduce the heat to low. Cover and simmer for at least 1 hour. I like to let mine simmer for a couple of hours to really soak up the flavour! I like to serve mine with sliced avocado on top as pictured! YUM!

*Makes 8-10 servings (I like to wait for the chili to cool and then split it into small ziplock bags and put it into 1 large ziplock bag to ensure freshness)

The Yummiest Kale Salad Around….I promise!

This weekend I was making beer butt chicken at the cottage with this amazing Kale Salad and I knew I just had to share the recipe. One of my bridesmaid maid this salad last year for my bachelorette party and I have made it a few times since and EVERY. SINGLE. TIME. someone asks for the recipe….it’s just that good!!


Sundried Tomato Kale Salad


1 large bunch kale
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar…(I substitute fresh lemon juice and add 1 extra tbsp)
1 garlic clove finely chopped
1/2 tsp salt (I usually add more to taste)
1/4 cup pine nuts toasted
1/2 cup oil packed sun dried tomatoes drained and chopped
grated parmesan cheese

Trim and discard the thick centre rib from each kale leaf.  Stack the leaves and cut into thin strips across the width. Next combine oil, lemon juice, garlic, salt, pine nuts, tomatoes and toss. Let stand at room temp for at least 15 minutes to allow the flavours to blend. I usually like to add this to the kale salad at least 30 minutes before serving to allow the bitterness of the kale to lessen and get a better taste for the salad. Finish with a generous handful of Parmesan cheese. Enjoy!!

Makes 4 -6 servings


Chocolate Almond Coconut Clusters

As I have mentioned before I have a major sweet-tooth especially for chocolate. My absolute favorite chocolate is Cadbury…its just perfect! YUM! Specifically fruit & nut which I have had since I was a little kid since my papa always had some in the freezer.

I have been trying to cut down on chocolate or if I am going to have some reach for a healthier alternative which made me create these little nut clusters! These are only 3 ingredients and are a healthy alternative since they are made with all natural ingredients and are paleo!

Chocolate Almond Coconut Clusters:


ONLY 3 Ingredients:
1 cup dark chocolate chips (The darker the better for you) – You can also use bakers chocolate if you prefer
1 cup plain almonds
1/2 cup toasted shaved coconut (unsweetened)


1. Heat chocolate chips in the microwave for 40 seconds in a ceramic bowl. Take out and stir and heat for another 30 seconds until melted. Watch the chocolate during this since all microwaves are different and you do not want to overcook!
2. Cluster 3 almonds together on wax paper on top of a hard surface (baking tray or like)
IMG_33663. Pour melted chocolate into a small ziplock back and cut off one of the bottom tips to use as a piping mechanism.


4. Cover all almonds with chocolate


4. Top the clusters with pieces of shaved coconut

   IMG_3370  IMG_3372

5. Put in the freezer for 20-30 minutes and then transfer to a Tupperware or zip-lock bag and keep in a cool dry place before enjoying!