Category: Recipes (Page 1 of 2)

Healthy Hashbrowns

If you happen to follow the iEncourage Fitness page over on Facebook then you probably know how obsessed I am with healthy hashbrowns lately. Why am I obsessed? Well, not only are they healthy, but they are so super easy to make and I’m all about an easy go-to recipe! The one I use is adapted from Maria Emmerich’s Quick & Easy Ketogenic Cooking. If you haven’t checked this cookbook out, you should! I’ve posted my version below (and really I just made one minor change to the original by leaving out a seasoning that is just too much in any measurement for my taste).

Healthy Hashbrowns:

2 cups of shredded cabbage
2 eggs
1/4 cup of chopped green onions
Shredded cheese
Grass-fed butter

*Makes 2 servings

Mix cabbage, eggs and onions together in a bowl; heat butter in a skillet over medium heat; measure out 1 cup of mixture and place in skillet, pat down so that it’s somewhat flat; measure out remaining mixture and repeat placing in skillet; cook for 3-4 minutes and then flip and cook for another 3 minutes; sprinkle with shredded cheese and enjoy while they’re warm!

Healthy Hashbrowns

Healthy Hashbrowns

Blueberry Energy Muffins

Over the weekend I decided that I wanted to make something healthy that my husband and I could snack on over the next few days so I decided to make my blueberry energy muffins. They’re super easy to make and they’re sooooo filling! I’ve had several people ask me for the recipe since I posted a photo over on the iEncourage Fitness facebook page and to keep it simple I’m posting it here for everyone! =D

Shari's blueberry energy muffins

Shari’s blueberry energy muffins

***Makes 12 muffins***


2 cups of whole wheat or almond flour (I used 1 cup of each)
1 cup of quick oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp Himalayan pink salt
1/4 cup plus 1 TB of local honey (or more if you want your muffins to be sweet)
1 1/2 cups of non-fat plain Greek yogurt
2 large eggs, lightly beaten
4 TB unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 cup of fresh blueberries


*Heat over to 350 degrees
*Coat a muffin tin with cooking spray or liners
*Combine flour, honey, oats, baking powder, baking soda and Himalayan salt in a bowl
*Combine yogurt, lightly beaten eggs, melted & cooled butter and vanilla in a second bowl
*Fold the yogurt mixture into the flour mixture; stir to combine completely. The mixture WILL BE thick!
*Gently fold in blueberries
*Spoon mixture into muffin tin and don’t be afraid to fill them full
*Bake until the tops are golden and spring back when you gently touch them, approximately 20-22 minutes.

Blueberry Energy Muffin 1


Adopt healthy habits you can stick with. Don’t starve yourself and if you’re beginning a new workout, start slowly and work up from there. =)

Want more yummy, super easy recipes from me? Get your very own downloadable copy of my ecookbook here: 25 Quick & Easy, Healthy Recipes by iEncourage Fitness

It’s Mardi Gras King Cake season

If you’re from Louisiana or live here then you KNOW what time of year it is….. it’s Mardi Gras season which means King Cakes! They’re sooooo yummy, but so sugary sweet. I’ll be the first to admit that I’ll indulge while they’re here, but I’m gonna get my workouts in, too.

Reduced fat King Cake

Reduced fat King Cake

I don’t remember exactly where I found this, but here’s a little recipe for a reduced fat version of King Cake for those of you who want to try making one:

Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 12 servings
Serving size: 1/12 of cake


2 — 8 oz cans reduced-fat crescent rolls
4 oz 1/3 less-fat cream cheese
2 Tbsp powdered sugar
1 tsp vanilla extract
2 Tbsp chilled butter
¼ cup pecans, chopped
⅓ cup brown sugar
1 Tbsp cinnamon
½ cup powdered sugar
1 Tbsp skim milk or almond milk
green, purple, and yellow sprinkles


Preheat oven to 350 degrees. Spray a 12-inch round pizza pan with nonstick cooking spray.
Separate crescent rolls at perforations into 11 slices (you might need 12).
Place slices around the pizza pan with points in center. About halfway down the points, press seams together.
In a medium size mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Spread cream cheese mixture on dough around center where seams of dough have been pressed together.
In a separate bowl, combine brown sugar, chopped pecans, and cinnamon. Slice butter into 1/4 inch pieces. Using a fork or hands, work in butter until mixture is crumbly. Sprinkle evenly over cream cheese.
Fold dough points over cream cheese area and then fold bottom of triangle over points forming a circular roll like a king cake.
Bake cake for 20-25 minutes or until just golden brown. Cool slightly before drizzling icing.
To make icing, mix powdered sugar and milk. Drizzle onto cake and top immediately with sprinkles.

Nutrition Information Per Serving (1/12 of cake):
Calories: 242
Fat: 9g
Carbohydrates: 33g
Fiber: 0g
Protein: 1g
Sugars: 21g
Sodium: 370mg
Vitamin A: 4%
Vitamin C: 0%
Calcium: 1%
Iron: 5%
WWP+: 6 points

Pecan Pie bread pudding that will knock your socks off

I’ve never tried my hand at making bread pudding until yesterday. I found a recipe for pecan pie bread pudding that will knock your socks off! It’s Christmas week so I thought “what the heck!”. It wasn’t nearly as difficult as I had imagined that making bread pudding would be. Trust me…. if I can make this so can you! =D

Here’s the recipe that I followed (courtesy of


* 1 (16 oz) loaf of day old French bread
* 2 1/2 cups milk
* 1 cup of Half & Half
* 4 eggs, lightly beaten
* 1 cup granulated (white) sugar
* 1 TB vanilla
* 1/8 tsp salt (I used pink Himalayan)
* 1/2 cup butter, softened
* 1 1/2 cups of packed brown sugar (I used dark)
* 1 cup pecans, chopped


1) Preheat oven to 350 degrees
2) Cube the loaf of bread and then place in a large bowl
3) In another bowl, whisk together the beaten eggs, milk, Half & Half, white sugar, salt and vanilla. Pour over the bread cubes. Allow to sit for 5 to 10 minutes
4) In another small bowl, combine with a fork the softened butter, brown sugar and chopped pecans. This mixture should have the consistency of wet sand
5) Pour half o the bread mixture into an ungreased 8×8 inch pan or dish
6) Top bread layer with half of the pecan mixture
7) Spoon in the remaining bread mixture and press down into pan slightly. The pan will be pretty full.
8) Top with the remaining pecan mixture
9) Place pan on a cookie sheet with edges in case the mixture boils over. Place in oven and bake for 45 to 55 minutes. After removing, the center will be slightly jiggly, but will set once it cools.

It was so unbelievably yummmmmmmmm! And yes, I did eat it on a styrofoam plate because…. well…. why dirty up more dishes if you don’t have to? =D

Pecan Pie bread pudding

Pecan Pie bread pudding

Delicious homemade hot cocoa recipes

Each year in December, at the studio, I’ve made some type of goodie to give all my class participants during the month. Last year it was handmade ornaments (with the help of my awesome sister and wonderful husband). This year I decided to give each class member their very own serving of delicious homemade hot cocoa to take home in one of two flavors. I made chocolate hot cocoa mix using Stevia and peanut butter hot cocoa mix (my new fav!). The most difficult part of making these for everyone was tying the darned ribbon and twine on the jars. LOL

iEncourage Fitness Christmas Cocoa

iEncourage Fitness Christmas Cocoa

I’ve had several of my ladies ask me to share the recipes so they could have them both. I happily will! =)

Chocolate Hot Cocoa Mix (Serves 2)
* 2-3 TB Stevia in the Raw
* 1/4 cup unsweetened cocoa powder
* 1/4 cup non-fat powdered milk
* 1 TB mini chocolate chips
* pinch of Himalayan pink salt
* Mini marshmallows to top off jar


1. Whisk together dry milk powder, Stevia, cocoa powder and salt in a medium bowl.
2. To make a single serving gift, pour 1/2 into a 4 oz jar & top with mini chocolate chips and mini marshmallows. Add a recipe card and ribbon
and you’re all set! If you’re making this for your own use, it can be stored in an airtight container for up to 3 months.
3. To make hot cocoa, remove the marshmallows from the top and put 1/2 of the cocoa mix and mini chocolate chips in a mug. Stir in 6 to 8
oz of hot almond milk or water and top with the mini marshmallows.

Homemade peanut butter hot cocoa

Homemade peanut butter hot cocoa

Peanut Butter Hot Cocoa Mix (Serves 10)
*1 1/2 cups nonfat dry milk powder
*1 cup powdered sugar
*3/4 cup unsweetened cocoa powder
*1/2 cup peanut butter chips
*1/4 cup white chocolate chips
*1/8 tsp Himalayan pink salt


1. Whisk together dry milk powder, powdered sugar, cocoa powder and salt in a medium bowl.
2. In a separate bowl or in a food processor, grate or grind the peanut butter chips. (I used my grandmother’s old Moulie grater for this.
It has a grater with a handle that you turn.)
3. In another bowl or in a food processor, grate or grind the white chocolate chips.
4. To make a single serving gift, pour 1/4 cup of chocolate powder into a 4 oz jar & top with 1 TB of grated white chocolate chips and 1 1/2
TB of grated peanut butter chips. Add a recipe card and ribbon and you’re all set! If you’re making this for your own use, it can
be stored in an airtight container for up to 3 months.
4. To make hot cocoa, put 1/4 to 1/3 cup of the cocoa mix, white chocolate and peanut butter chips in a mug and stir in 6 to 8 oz of
hot almond milk or water.


If you’d like to make recipe cards for your gift jars, I used the holiday recipe cards at for mine. It was SUPER EASY! Just type in your recipe info and print. The text fields will fill in on each card after the first one as you tab through each one. How cool is that?!

I would LOVE to know if you try these out and how you like them so be sure to leave me a comment. =D

Quick and Easy Recipes

iEncourage Fitness ebook

Guess what?! I’ve decided to do a flash sale on my ecookbook, 25 Quick and Easy Recipes for Singles and Small Families. If you haven’t gotten your copy yet, now’s the perfect time! You get 5 super easy breakfast recipes, 5 snack recipes and 15 lunch/dinner recipes.

CLICK HERE to get your eCookbook download now!

Here’s the crazy thing… anybody who’s known me for years will tell you that they NEVER imagined me spending time in the kitchen much less creating an ecookbook. Here’s the thing though – I DON’T like to spend a lot of time in the kitchen so when I find things I can make really quick AND that are on the healthier side, I’m all over it. I tweak them to my taste and voila! I created this ecookbook to share with others how easy it can be to eat better than you may currently be and you’ll find that it won’t break the bank either.

If you already have a copy of my ecookbook, I would LOVE to hear your thoughts and what your favorite recipes are. Be sure to leave me a comment below.

Cheers to healthier eating!!!



Hey! Have you heard about the new app called Periscope? You should check it out! It’s live streaming video where you get to interact with the person that you’re watching. They can answer your questions or chat with you while they’re talking. It’s really cool!

If you’d like to check out what I chit-chat about, you can follow me at @encouragefitnss. I cook, whip up quick recipes, talk about challenges and plenty of random things and answer questions at the same time. =D

Long-awaited eCookbook

I have some fantastic news! I know that you’re a SUPER BUSY person and I want to help take some of your load off! My long-awaited eCookbook has a weekly meal planning worksheet and 25 quick, easy (mostly) healthy recipes that can be made ahead of time or in the crockpot so that meals for you and your family will be ready when you get home in the evenings.

I’m a certified nutrition coach and group fitness instructor, as well as a busy #girlboss. I get asked all the time “what things can I eat that are better for me?” so I’ve put these particular recipes, which are some of my favorites, into one ebook because they’re, by far, better for you than fast food and quite simply, they’re quick and easy to fix. In order for you to feel your best, you HAVE to take your nutrition into your own hands. These recipes will be a great first step.

The results that have been coming in from the survey that I sent out recently asking what foods you like and don’t like are showing that I’ve done a pretty good job of providing recipes that you’ll enjoy. I can’t wait for you to see them all! I promise to answer any questions you may have or that you leave in the comments below in my next message to you and I’ll also show you one thing you can put to use immediately.

I would LOVE IT if you would leave me a comment or question below or over on Facebook and let me know if you’re excited to see what I’ve got for you OR what recipe you’re hoping may be included. =)


Low Fat Enchiladas

Low Fat Enchiladas

Enchiladas? Yessss!!! Last night I decided to try out a new recipe and to be honest I’m not even sure where I found the original one. I made quite a few tweaks to it though and man were these things good! I call them Low Fat Enchiladas. Here’s the recipe:

3 chicken breasts, cubed
1/4 cup salsa plus 1/3 cup salsa, reserved
1 TB minced garlic
8 oz plain Greek yogurt
1 cup of 2% Mexican shredded cheese
1 can of red enchilada sauce
1 can of black beans, drained
1 bunch of green onions, chopped
Chipotle seasoning
5-6 wheat tortillas

*Preheat oven to 350 degrees
*Saute chicken, garlic and 1/4 cup salsa in a skillet
*When chicken is done, put it in a bowl and add in the yogurt, shredded cheese and remaining 1/3 cup salsa and stir together
*Spray a 9×13 baking dish with Pam. Pour 1/2 cup of enchilada sauce into bottom of dish.
*Using a plate, coat each side of each tortilla with enchilada sauce
*Fill each tortilla with chicken mixture; sprinkle with Chipotle seasoning, add in some black bean and green onions and then roll
*Place in the baking dish seam side down
*Spoon remaining enchilada sauce over the top of the rolled tortillas
*Bake for 15-20 minutes

Makes 5-6 servings

Leave me a comment and let me know how you like these once you’ve made some! =D

Super Easy Chocolate Overnight Oats

Mmmmmmm hmmmmmmm….. I LOVE chocolate! One of the ways I get my daily chocolate fix is by making these super easy chocolate overnight oats to have for breakfast. You simply mix it all together in a jar the night before, stick it in the fridge and go to bed. Breakfast is already ready for you when you get up so you can grab it and go!

Here’s the recipe I use:

1/4 cup uncooked old fashioned rolled oats
1/3 cup almond milk
1/4 cup plain Greek yogurt
1 1/2 teaspoons dried chia seeds
1 tablespoon of PB2 powdered peanut butter
1 tablespoon of unsweetened cocoa powder
1 teaspoon of local honey

In a mason jar, add all ingredients. Put lid on jar and shake until well mixed. Remove lid, stir and return lid to jar. Refrigerate overnight or for up to 2 days. Eat chilled. Enjoy!

Chocolate & Blueberry Maple overnight oats

Chocolate & Blueberry Maple overnight oats

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