FREE 21 Day Clean Eating and Workout Challenge!

I have been blessed so much that I decided to pay it forward next month! I am going to spend the month of April sharing with others and helping them with their health and fitness journeys. Free of charge. 🙂
I truly want to help as many people as possible in April in ANY way that I can. I have had so many other coaches helping me over the last two months and sharing their knowledge I figured it was time for me to give back some. And the way I am going to do that is by sharing what I can to help YOU reach YOUR goal in time for tanks and shorts weather. Spring and summer break are coming ya’ll and I want to help you feel comfy on the beach or on your vaca!
I am going to be holding a 21 Day Challenge where I will provide tips, tools, recipes and help you learn how to eat clean and not over complicate it. There will be some fitness challenges to help you tone and tighten and get ready for shorts and swim suits. I believe that everyone should look and feel good about themselves and not spend their summer like I used to…covered in baggy shirts and pants so no one could see what I looked like under neath.
Making your health a top priority is a great way to start!
Comment below if you want be added to the free group that will be starting on April 10th! This is going to be awesome and I can’t wait to start this with you! ❤
Sending strength, hope and love!
Darlene ❤

Vegetable Noodle Pad Thai

I had never had Thai food until last summer when my daughter took me to this cute little Thai restaurant in Wichita Kansas.  We had the most delicious coconut sticky rice and pad thai.  I tried to make pad thai once but I think I must have done something wrong.  The recipe I had called for fish sauce and let’s just say that I really stunk up my house with it.  oops!

This recipe is super easy, super quick and has zero fish sauce.  And I can honestly say that it may have just become my new favorite go to recipe.  It is delicious and I truly hope you enjoy it too!  🙂

Vegetable Noodle Pad Thai

Serves 2

Recipe from a challenger in one of my fitness groups.


1 cup  spiraled sweet potatoes

1 cup french green beans

1 cup broccoli slaw

1 cup slivered yellow onions

8 oz cooked, diced chicken breast

Diced garlic

Saute with a teaspoon of coconut oil until the veggies are softened.

For the sauce:

2 tbsp chili paste in 1/4 cup of water ( I admit that I couldn’t find chili paste in my grocery store so I used Thai Sweet and Spicy Chili Sauce and it was so yummy. )

After the veggies have softened, add sauce and simmer until absorbed.  Garnish with chopped peanuts, green onions and cilantro.

Enjoy!  🙂

Make each day count!


Almond and Pumpkin Breakfast Porridge

Almond and Pumpkin Breakfast Porridge

  • Servings: 1
  • Difficulty: easy
  • Print

I like a meal that is easy to make, good for you and tastes great.



1 cup canned pumpkin (or homemade pumpkin puree)
⅓ cup almond pulp, leftover from making homemade almond milk
1 heaping tablespoon ground flax or chia seed
⅓ cup almond milk (plus extra as needed)
Pinch sea salt
½ teaspoon ground cinnamon
2 teaspoons maple syrup (if desired) (If your doing Whole30 make sure to leave this out)
Toppings: chopped nuts, cacao nibs, dried fruit, etc.


Add the pumpkin, pulp, flax or chia meal, almond milk, sea salt, and cinnamon to a small sauce pan. Whisk the ingredients together and heat over medium flame till they’re starting to bubble.

Reduce porridge to a simmer for a few minutes, stirring frequently. Remove from heat and drizzle with maple syrup.

Sprinkle with toppings as desired, and serve.

Makes a single serving.

I hope you enjoy this as much as I did! ❤


Healthy Sloppy Joes

Healthy Sloppy Joes

A healthy version of a family favorite. This recipe is simple to make. You can serve over a russet potato, sweet potato, zucchini noodles or straight out of the bowl.


1 lb ground beef
1/2 cup chopped onion
3/4 cup chopped green pepper
1 can tomato sauce
1 tablespoon tomato paste
1 1/2 tablespoon apple cider vinegar
1 tablespoon minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon salt
5 medjool dates, pitted
2/3 cup water (reserved)
russet potatoes (one per person)


  1. Brown the meat in a large pan over medium/high heat and add the onion. Drain any excess grease.
  2. Reduce the head to medium and add in the green pepper, apple cider vinegar, dijon mustard, garlic, dried parsley, and salt. Mix well.
  3. Meanwhile, in a small pot, bring 2/3 cup water to a boil and add the dates. Boil 30-60 seconds, just long enough to significantly soften the dates. Remove the dates from the pot (reserving the water for later)
  4. Place the dates into a food processor or blender, then add tomato sauce, and tomato paste. Blend well then add to the beef mixture.
  5. Add 2 tablespoons of the reserved date water.
  6. Wash and dry a russet potato. Poke the potato with a fork or knife a few times and then microwave for 5-7 minutes. Until the potato is soft inside.
  7. Serve sloppy joe mixture on top of baked potato and garnish with green onion.

Sending strength, hope and love.  Did you enjoy this recipe?  Would you like to receive support and motivation from me on a daily basis?  Ask me about my next challenge/accountability group.  Alone we are strong, together we are stronger.


Sausage, Kale and Potato Soup

Sausage, Kale and Potato Soup

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

This soup was perfect for this cold winter day in Maine. When my husband goes back for seconds I know I have a winner! Husband Approved.

Credit: Whole30 Cookbook


1 pound ground pork
2 teaspoons Italian seasoning, crushed
1/2 teaspoon salt, plus more as needed
1/2 teaspoon smoked paprika
1/4 teaspoon fennel seeds
1/4 teaspoon black pepper, plus more as needed
1/8 teaspoon red pepper flakes
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
3 cloves garlic, minced
4 cups Chicken Bone Broth or Whole30-compliant chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 pound red potatoes, cut in 3/4-inch chunks
4 cups chopped fresh kale or Swiss chard leaves
2 teaspoons chopped fresh thyme leaves


1.IN a large bowl, combine the ground pork, Italian seasoning, salt, paprika, fennel seeds, black pepper, and red pepper flakes; mix well

2.HEAT the olive oil in a large pot over medium heat. Add the pork mixture, the onion, and the garlic. Cook, stirring frequently, until the meat is browned.

3.STIR in the broth, tomatoes with their juices, and potatoes. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are just tender, 15 to 20 minutes.

4.Add the kale and thyme and cook, uncovered, until the kale is tender, 5 minutes more. Season with additional salt and black pepper and serve.