Prepare to be Obsessed It is ALMOST HERE!!!!!! The clock is counting down and I am so excited for you to be able to experience 80 Day Obsession!! This program isn’t about being obsessed with working out – it’s about seeing YOURSELF as a priority. Your family, your friends, and everyone else around you will be happiest if YOU are happy and take some time to care for yourself. This program is about a total body transformation from the inside out --- mind, body and soul.

I am running a FREE group next week, A Little Obsessed that will lead us up to the full program release. We will cover meal prep & planning, healthy & easy recipes, tips and tools to get you through the holidays and go into a new year feeling great, and the power of surrounding yourself with like minded people and the support of a Coach (me). Join the party on Facebook here:  Prepare to be Obsessed

Kim's 80 Day Obsession results.

Another amazing transformation.

Incredible things happen when you have the right tools along with daily support and accountability. You in??

A Little Obsessed is a sneak peek into the 80 Day Obsession program with Autumn Calabrese. The workouts are going to be streamed LIVE on Beachbody on Demand. Each workout is under 30 minutes and focuses on your abs and booty -- with a focus on timed nutrition, taking the guesswork out of what and when to eat to maximize your results. I am running a FREE group this week leading up to the launch of A Little Obsessed that comes out December 20th that will help us prep for the full program release mid-January. HERE I can't wait to get A Little Obsessed WITH YOU! XOs Kim

Zucchini Lasagna with Portobello Mushrooms *Vegan*

Most lasagnas are rich and heavy, and although delicious, they can leave you feeling sluggish. Not this zucchini lasagna! Longs strips of zucchini take the place of lasagna noodles and savory Portobello mushrooms pack the dish with plenty of vegetables for a hearty, yet feel-good meal. The whole meal comes together quickly!

THIS RECIPE IS :

Dairy Free High Fiber Low Carb Vegan Vegan Wheat Free

COOK TIME: 40 minutes

INGREDIENTS

3 large zucchini

16 ounces firm tofu (I did not add)

1 25-ounce jar tomato basil marinara

1/2 cup vegan pesto

1/2 C vegan cheese 

2 large Portobello mushroom caps

1/2 teaspoon sea salt

1 beefsteak tomato, sliced

PREPARATION

Preheat the oven to 400°F. Peel the zucchini and slice them into very thin lasagna “noodles.” Lay them on a pan lined with a paper towel and sprinkle the zucchini slices with 1/2 teaspoon of sea salt to draw out the excess water. Set aside for 10 minutes, then blot the water off with the towel.

Meanwhile, scoop the gills from the Portobello caps and slice them into medium sized strips. Squeeze the excess water out of the tofu and crumble it into a medium bowl. Stir in the pesto and mix well.

Heat water in a skillet over medium heat. Add the Portobello strips and sauté for 3-5 minutes, set aside. In a 9×9-inch pan, lightly grease the sides and bottom with marinara . Layer the bottom of the pan with zucchini slices. Pour 1/2 cup of marinara on the zucchini, then cover it with 1/3 of the pesto tofu. Sprinkle vegan cheese and repeat the layers until the pan is full.

Arrange  tomato slices on top. Bake at 400°F for 40 minutes. Let sit for 5 minutes before serving.

NOTES

Don't skip step one, even if you're in a hurry! The zucchini noodles will turn mushy in the oven if you don't remove the excess water. 

Broccoli with Spicy Garlic Sauce *Vegan*

This is my favorite Chinese take-out dish. The broccoli makes it virtuous, but the spicy garlic sauce is what keeps me coming back for more. It's easier than you think to make at home, and you can make it as spicy as you want!

Ingredients

for the sauce

• 1/2 cup (118g) vegetable broth or water
• 2 tablespoons (30ml) soy sauce (*use a gluten-free brand or **use coconut aminos instead)
• 2 tablespoons (40g) agave nectar or maple syrup
• 3 cloves garlic, minced
• 1 to 2 teaspoons red pepper flakes, depending on how you like it (1 was spicy enough for me)
• Water saute 

non-sauce ingredients

• 1 Head broccoli
• 1 pint mushrooms
• 2 teaspoons cornstarch
• Brown Rice

Instructions

1. Mix the sauce ingredients in a measuring cup and set aside.
2. Heat the  water in a wok or large saute pan over medium-high heat. Once the water is hot add the broccoli and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets)
3. Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch into the leftover sauce until there are no lumps then add that to the pan. Cook until the sauce thickens, about 3 to 5 minutes.
4. Serve over rice.
5. If you like yours extra-saucy go ahead and make a double batch of the sauce. Also, try making this with eggplant cut into strips or even with a mix of veggies and tofu cubes.

Black Bean and Rice Burrito Bowl

A fresh burrito bowl with super flavorful components— seasoned black beans, brown rice and salsa. This recipe is both gluten free and vegan.

Ingredients

Brown rice

• 2 cups brown rice

Salsa 

• 5 Roma Tomatoes
• 2/3 cup red onion
• 1/2 bunch fresh cilantro leaves (a few stems are ok)
• 2 tablespoons lime juice

Seasoned black beans

• 2 can black beans, rinsed and drained 
• 1/3 cup chopped red onion
• 3 cloves garlic, pressed or minced
• 1/4 teaspoon chili powder

Corn

Shredded lettuce

Instructions

1. Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork
2. Make the salsa: dice up tomatoes, onion and cilantro mix with lime juice and blend well.
3. Warm the beans: In a saucepan over medium-low heat. Sauté the onion and garlic until fragrant, then add the beans, chili powder. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
4. To serve, Divide evenly into 4 bowls.