Project New Year – Day 54, 55, and 56 – Ryan Out

This may not be the post you were expecting to see from me, but here it goes. Seems to be a trend that I don’t blog on the weekends. Lots of stuff happens on the weekends and I just don’t seem to get to it. This weekend it has been especially tough to swallow. Friday I was thankfully busy with the kids and their school activities. They are so awesome! Since I had a Time Trial on Saturday the kids stayed with my parents. My parents and the kids always seem to enjoy their time together. I had some conditioning to take care of, so it all worked out. The time trial went well. Somehow I set a personal best even though I hadn’t eaten anything but Shakeology since Thursday night (2 Shakes on Friday and one Saturday morning before the race). Emotionally I am a wreck. Financially I am nonexistent. But physically somehow I am enduring even though I know at some point if I keep going like this, surely that will fail as well. Even though it may not seem like it on the surface or through my Facebook feed, I have been avoiding something for a while. I have not been taking care of me and there is nothing of me left to give. I am tapped out. I am sorry if I am letting anyone down but I need to stop this charade. I am not happy. I am not doing well.

And I am done putting on that facade. I had every intention of taking this thing through 120 Days and I may very well complete it, but if I do, I am going to do it for me and no one else as it should be. Life is hard. Being a dad is hard. Being a good ex-husband is hard. Being a significant-other is hard. Success is hard. Getting in shape is hard. Staying in shape is hard. Eating healthy is hard. Being accountable is hard. If you can do it and you really want it, anything is possible. But if you don’t take care of yourself and do the things you need to do to provide a stable foundation for yourself and for the people you love and care about, it can all come crumbling down when the balance gets too far off. Unfortunately, sometimes that crash comes a bit too late and everything you have worked for is suddenly gone or just out of reach. I guess that is where I am right now. Starting over from the beginning.

I apologize to everyone I have let down over the past few years. I thought I was doing what I needed to be doing but apparently that was not the case. I don’t blame any of you for jumping ship, not doing the things I may have asked you to do, or even not wanting to be involved in what I was so excited about sharing with you. I get it. I mean the stuff I do really does work. Health and Fitness wise I have never been in better shape. Mentally and Financially I was never ready to let it work as it has worked for so many of my friends and mentors. And that is where I have failed so many of the people who were closest to me. I am somewhere underneath all of the rubble and it is time to start digging my way out.

I am going to take some time away. Not exactly sure what that means yet, but it is my intention to come back strong and ready to help those people that are ready to accept my help and do what it takes to get to where they want to be. I am not giving up. I know it is possible. We just have to be ready to make it happen for ourselves without any reservations. So for now this is my last blog post. I wish you all the Happiest of Holidays and a Wonderful New Year! I hope to see you on the other side……good journey!

Friday, November 21, 2014 – Weigh-in: 173
P90X2 X2 Shoulders + Arms and X2 Ab Ripper and X2 Yoga
Saturday, November 22, 2014 – Weigh-in: 170
12.9 Mile Time Trial and Foam Rolling Recovery
Sunday, November 23, 2014 – Weigh-in: 168
P90X2 X2 Recovery + Mobility

ShakeologyBeachbody WheyBeachbody Fuel ShotSlimming FormulaCordastraEnergy and Endurance FormulaP90X Results & Recovery Formula

Protein Granola Bars

Its been a while since I have shared a good recipe on here. Well I found a really simple recipe from one of my favorite sources –  Chocolate Covered Katie check out here page. You will be glad you did!

Protein Granola Bars

(Makes 10-12 bars)
Inspired by: Homemade Protein Bars
  • 1 1/2 cups quick oats or rolled oats (120g)
  • 1/4 tsp salt
  • 1/2 cup peanut butter or cashew butter (Nut-Free Version: use Sunbutter) (120g)
  • 1/2 cup agave or honey (Use agave if serving to vegans, as honey is technically not vegan) (120g)
  • 2/3 cup protein powder of choice – have fun with different flavors! (70g)
  • handful mini chocolate chips, optional
Stir all ingredients together until well-mixed. Transfer the mixture to a 9×14 pan lined with parchment or wax paper. (For thicker bars than the ones shown, you can use an 8×8 pan.) Place another sheet of parchment or wax over the top and continue to smush down and spread until it fills the bottom of the pan. Freeze until hard, then cut into bars. For optimum freshness, store leftover bars in the freezer for up to a month.

Borrowed from the Queen of Healthy Desserts:

A Week Apart

I think a week is too long to take off eating healthier. I say “eating healthier” because I certainly haven’t said that I am “eating healthy” in a while. Since deciding to take a week off of training and nutrition after last Sunday’s Bakersfield Triathlon, I can tell you I don’t feel wonderful and rejuvenated. Even though I probably have not gained much weight, I feel heavy, slow, and tired. A high sodium and carbohydrate enriched diet combined with inactivity is an energy killer for me. I guess its a good thing I’ll be back in action tomorrow. Looking to tidy up my nutrition too and eat clean again. I know the holidays are coming, but what a better excuse than to eat clean than Christmas goodies. Oh my, the goodies! For sure though, I won’t be taking a whole week off of feeling good and healthy – maybe just a day or two 😉 So tomorrow, back at it but I won’t make it so boring this time. Starting fresh!

Healthy Superbowl Recipes

Alright here are some recipes from one of my favorite healthy food bloggers, Chocolate-Covered Katie. For those of you who have been following me for a while, you know that I have borrowed a few recipes from this amazing creator of healthy desserts. Well I got an itch to put something together and Katie’s page is where I went! Check out these recipe links!

Avocado-Free Guacamole – Yeah Avocado free..try it! (Picture Below)
For Recipe go to at:
Melty Pizza Hummus (Picture Below)
For Recipe go to at:


Chocolate Chip Blondies (Picture Below)

For Recipe go to at:


All pictures are borrowed from Goto her website and check it out! She has so many yummy recipes!

Raw Coconut Cream Pie

rawcoconutcreampievegan Time to see what Chocolate-Covered Katie has in store for those of us who have a sweet tooth but don’t want the empty calories. Found it! Raw Coconut Cream Pie borrowed from


                      1/2 cup Thai coconut meat (about 110g)

                      1 1/2 cups raw zucchini (250g) (For a pie with a more traditional “coconut cream pie” taste, or if you don’t want the green color, omit the zucchini and add that much more coconut meat.) scant

                      1/4 tsp salt

                      1 tsp pure vanilla extract Sweetener of choice: Katie suggests that you use 8 nunaturals alcohol-free vanilla stevia drops (almost 1/8 tsp), or 30-40ish for others.

                      Optional: for a richer pie, you can add some coconut oil

                      Add 4tbsp cocoa powder for chocolate cream pie.


Add all the ingredients together and blend very well. If you’re using a Magic Bullet, you might want to blend the zucchini a little, first, so it doesn’t stay chunky. Transfer your mixture to a pie-crust (or pie pan, for a crustless pie) and freeze. If you freeze it more than a few hours, thaw before eating. Raw Grasshopper Pie: Add a few drops pure peppermint extract, as well as some cacao nibs (or chocolate chips) to the filling.

Enjoy! And don’t forget to visit for other excellent recipes like this one!

Veggie Shooters (Crudites with Skinny Ranch Dip)


Many people are going to have New Years Parties. Why not serve up something healthy for your guests such as this lovely gem I found at

Veggie Shooters (Crudites with Skinny Ranch Dip)
Borrowed from
Servings: 11 • Size: 1/4 cup dip with vegetables • Old Points: 2 pts • Points+: 2 pts
Calories: 73 • Fat: 2 g • Carb: 10 g • Fiber: 1 g • Protein: 4 g • Sugar: 4 g
Sodium: 331 mg


For the skinny ranch dip:
3/4 cup fat free sour cream
3/4 cup fat free Greek yogurt
1/3 cup Hellman’s light mayonnaise
1 tsp garlic powder
1 tsp onion powder
1 tbsp chopped fresh chives or dill
1 tbsp chopped fresh parsley
1 tsp salt
freshly ground pepper
1-2 tbsp white balsamic vinegar
1 cup 1% low fat buttermilk
For the crudites:
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 large English cucumber, cut into strips
3 medium carrots, peeled and cut into strips
11 baby arugula leaves for garnish
11 shot glasses


To make the dip: In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.

Stir in the white balsamic vinegar; then buttermilk. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.

To assemble the shooters: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

Peppermint Meringues

Peppermint Meringues
Borrowed from
Servings: 30 • Size: 3 cookies • Old Points: 0 pts • Points+: 1
Calories: 21 • Fat: 0 g • Carb: 5 g • Fiber: 0 g • Protein: 0.5 g • Sugar: 5 g
Sodium: 6 mg


• 3 large egg whites
• 3/4 cup sugar
• 1 drop peppermint concentrate or 1/2 tsp pure peppermint extract
• Red gel-paste food coloring


Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.

Place egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form. Mix in peppermint concentrate.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Shut the oven off and leave in the oven for 30 minutes. Let cool completely on sheets on wire racks then place in a sealed container.

Makes 90 – 100 small cookies.

Adapted from Martha Stewart

Vietnamese Shaking Beef (Bo Luc Lac)

Vietnamese Shaking Beef (Bo Luc Lac)
borrowed from Gina’s Weight Watcher Recipes

Servings: 6 • Serving Size: 3 oz beef + lettuce, onions, tomato
Sodium 1451 mg • Old Points: 6 pt • Points+: 7 pt
Calories: 268.9 • Fat: 10.1 g • Protein: 27.3 g • Carb: 16.6 g • Fiber: 0.9 g • Sugar: 12 g

I don’t eat much red meat anymore, but this looks delicious!

1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes
5 cloves crushed garlic
1 tbsp agave or sugar
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp thick soy sauce (or use low sodium soy sauce)

1/2 cup rice vinegar
1 1/2 tbs sugar (or agave)
1 1/2 tsp kosher salt

Dipping Sauce:
juice of 1 lime
1/2 tsp kosher salt
1/2 tsp fresh cracked pepper

1 small red onion, thinly sliced
4 cups watercress leaves or mixed baby greens
2 tomatoes, thinly sliced
1 tbsp canola oil, divided


Marinate steak at least 1 hour before cooking, or overnight for best results. Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.

For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of greens and tomatoes in a serving platter and set aside.

Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.

Heat a large wok or pan over high heat. When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Repeat this with the second batch of meat using the remainder of the oil.

Transfer beef to bed of watercress and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions. Serve with lime dipping sauce.



Slow Cooked Black Eyed Peas with Ham

This morning I received a request for a crock pot recipe. Now the request came from a friend who is a vegetarian. If she can get past using a ham bone this is a great recipe!

Slow Cooked Black Eyed Peas with Ham borrowed from
Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 161.4 • Fat: 1.6 g • Protein: 9.3 g • Carb: 29.2 g • Fiber: 6.7 g


8 oz smoked lean ham steak, diced (or a ham bone would be perfect)
1 pound dried black-eyed peas, rinsed and soaked overnight
2 bay leaves
1 tsp olive oil
1 medium onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
1 tomato, diced
1/2 tsp chili powder (I used chipotle)
1-1/2 teaspoons cumin
salt to taste
1 tsp ground black pepper


Soak peas overnight in 6 cups of water. The next morning, drain peas and add to slow cooker. Add 4 cups of water, bay leaves and ham (bone). Cover and cook on high 6 hours or until the beans are tender.

After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes. Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper. Cover and cook on high 1 to 1 1/2 more hours. Discard bay leaves and serve.

Here are some other Crock Pot recipes from And yes there is one in there for potatoes! Enjoy!

One-Minute Chocolate Cake

One-Minute Chocolate Cake
borrowed from Chocolate-Covered Katie
(can be gluten-free!) Genius again!

Single-Serving Recipe!
1 tablespoon plus 2 tsp cocoa powder
3 tablespoons spelt flour (or white, or Arrowhead Mills gf)
1/8 tsp salt
2 tsp sugar or evaporated cane juice (edit: xylitol works as well)
1/4 tsp baking powder
1 stevia packet (or 1 tablespoon more sugar)
2-3 tsp coconut oil or vegetable oil (Edit: Katie says, “many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.”)
3 tablespoons milk of choice (Almond milk works too)
1/2 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

If desired, top with Chocolate-Covered Katie’s favorite Reeses Fudge Frosting.

Nutritional Info:
Calories: 205 with oil (or 140 without)
Fat: 12g with oil (or 2g without)
Carbs: 30g
Fiber: 6.5g
Protein: 5.5g
ww points (new system): 6 (or 4 without oil)