Regular Exercise + Healthy Diet = RESULTS!

Are you ready to make a change in your life?
Are you tired of feeling tired?
Want to get into the best shape of your life?  
Want to transform your body?
Want to win $100,000?

If you answered yes to any of the questions above, it's time to get serious and join the Team Beachbody Challenge!

Go here to begin the challenge (click on the "Team Beachbody Challenge box on the right hand side)  and select your Challenge Pack (available during the registration process).  You can customize your pack to get you into the best shape of your entire life!

Have questions?  Feel free to leave a comment or email me: coachkellyabattles@gmail.com.  I'm here for you, because I've been there!  I've lost 43 lbs since April and gone from a size 18 to a 10!  I know this works.  It all boils down to a decision:  Are you really ready to make a change?  It's not a magic pill.  It's hard work:  exercise + healthy diet = RESULTS!  Trust me, it's worth it!


Cranberry Pineapple Bread Pudding

Happy Thanksgiving!  

I am thankful for so many things:  my family, a house, my husband's job, a healthier lifestyle (43 lbs lighter!), and the ability to stay home and homeschool our children.   

Today, I spent the morning working out with my husband to P90X One on One and Turbo Jam!  I was supposed to run the Turkey Trot downtown (that I've been training for!), but an earache wasn't something I thought I should run with in this cooler weather.  So instead, my wonderful husband worked out with me.

Around 10 this morning, I began the final prep for our special meal.  Our menu included:  A brined turkey, whipped sweet potatoes with pecans, brussel sprouts with caramelized onions, homemade yeast rolls, dressing, gravy, apple-cranberry relish, and my absolute favorite dish, Cranberry Pineapple Bread Pudding!  I couldn't find a recipe I really liked, so I experimented and we were all really happy with the results.


  • 1 stick butter, melted
  • 4 eggs, room temp
  • 1 c brown sugar
  • 10 slices Nature's Own Honey Wheat bread, cubed
  • 1 3/4 c milk
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1 can crushed pineapple, drained
  • 1 c dried cranberries
  • 3/4 c walnuts

  1. Preheat oven to 350 degrees.  Grease ceramic or glass baking dish.  (I used Olivio spread.)
  2. Add vanilla to milk, set aside.
  3. Beat melted butter, eggs and sugar, set aside.
  4. Sprinkle spices over bread, cranberries, and pineapple; toss until well combined and add to greased baking dish.
  5. Pour vanilla milk over bread mixture; gently mix.
  6. Add egg mixture; gently mix until all is combined.
  7. Sprinkle walnuts and more cinnamon on top.
  8. Bake at 350 for 1 hour.
DISCLAIMER:  This is not a healthy & fit recipe!  This is a special holiday treat.  I do not believe in starving myself to get healthy.  I believe it's best to eat whole, homemade foods in moderation, combined with exercise.  I worked out twice today and feel NO guilt at all for eating this yummy treat AND the pumpkin pie with homemade vanilla whipped cream. 

I'm linking up to:
Weekend Bloggy Reading


    Feed 5 for $500 Recap

    I still find people who don't believe it's possible to spend only $500 per month on groceries for a family of 5.  But it really is possible!  It does take discipline, planning, and some extra "elbow grease," but it's definitely worth the effort.

    There are really four simple rules to follow in order to keep your grocery budget in tact:
    1. Buy in bulk (especially organic, from your local health food store)
    2. Menu plan (for premade plans, see Once A Month Mom)
    3. Freezer cook (do what works for you -- all meals for the month in one day; double meals for two weeks, etc.)
    4. Homemade is best!

    I hope you've enjoyed this series.  I will update on the first of the month with my monthly meal plans if I receive enough comments requesting that!  So please, show some "comment love"!


    Coconut Almond Pancakes

    I've pretty much cut out cold cereal in the mornings, so finding healthy and filling breakfasts for my family has been a priority. These pancakes were an experiment yesterday that my family loved!  The almonds and almond meal add the protein your family needs to start the day.

    I made a large batch on purpose so that we can freeze the leftovers (between sheets of aluminum and stored in a freezer ziploc).  This morning, we had pancakes ready to go -- we just heated them up in the toaster on the highest setting!  We enjoy ours with local maple syrup, but feel free to use your favorite toppings.

    COCONUT ALMOND PANCAKES (makes 36 medium pancakes)

    • 4 eggs (farm fresh are the best!)
    • 1 tsp salt
    • 1/2 cup brown sugar
    • 1 tsp baking soda
    • 1 tsp vanilla
    • 1-2 tsp organic cinnamon (there really is a difference in taste when you use organic)
    • 4 cups milk or buttermilk
    • 2 1/2 cups whole wheat pastry flour
    • 1/2 cup wheat germ
    • 1 cup almond meal
    • 3 tsp baking powder
    • 1 cup sliced almonds (I crush them for the perfect consistency in the pancakes)
    • 1/2 cup shredded coconut (I use unsweetened organic, medium shred)
    • butter or Olivio spread (for the griddle)
    • toppings:  maple syrup, apple butter, Olivio, peanut butter, jelly or jam

    1. Heat skillet.
    2. Mix eggs, salt and sugar together.  
    3. Stir baking soda, cinnamon and vanilla into milk and add to egg mixture.
    4. Stir in baking powder, almond meal, wheat germ and flour, just until mixed.
    5. Fold in almonds and coconut.
    6. Melt butter or Olivio onto heated skillet.
    7. Use a large scoop (I use the large Pampered Chef cookie scoop for uniformity) & drop onto heated skillet.
    8. Flip pancakes when bubbles appear.
    9. Serve warm with your choice of toppings!
    I will update this post later with calories/fat and a few more pics.