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MVP Training Studio
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Experience what 30 minutes can do for you! Claim your FREE week now! Visit www.mvptrainingstudio.com
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Gluten-Free Lemon Poppy Muffins

Prep Time: 10-15 minutes | Cook Time: 15-20 minutes | Serves: 6-8

Ingredients:
4 pastured eggs
¼ cup unsalted grass-fed butter, melted and cooled
⅓ cup honey
⅓ cup lemon juice
1-2 tablespoons lemon zest
2 cups almond flour
½ cup tapioca flour
1 teaspoon baking soda
⅛ teaspoon salt
2 tablespoons poppy seeds

Directions:
1.) Line a muffin pan with parchment liners and preheat the oven to 350°F.
2.) In a bowl, combine the eggs, honey, lemon juice and zest and mix until smooth. In a separate bowl, combine the remaining dry ingredients. Fold the dry into the wet and mix until no lumps remain.
3.) Evenly scoop the batter into the prepared pan and bake for about 15 minutes or until a toothpick comes out clean when stuck in the center.
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Pepperoni Pizza Casserole

Prep Time: 50-60 minutes | Cook Time: 40-50 minutes | Serves: 4-6

Ingredients:
1 large spaghetti squash, cut in half and seeded
1 tablespoon coconut oil
½ onion, diced
2-3 cloves garlic, minced
2 cups cremini mushrooms, chopped
1 cup pizza sauce, no sugar added
1 teaspoon Italian seasoning
1 teaspoon salt
4 pastured eggs, whisked
1 package uncured pepperoni, chop half and reserve the other half for topping
1-1½ cups pineapple, diced

Directions:
1.) Preheat the oven a 400° F. Cut the spaghetti squash in half and scrape out the seeds, then place cut side down on the baking sheet. Bake for about 40-50 minutes or until it’s soft when pressed. Allow to cool before scraping out of the shells.
2.) Melt the coconut oil in a large skillet over medium-high heat. Sauté the onion and garlic until fragrant, then add the mushrooms and cook for about 4-5 minutes. Drain any excess liquid.
3.) Add the onion mixture to the spaghetti squash and stir in the sauce, Italian seasoning, salt, eggs, chopped pepperoni and pineapple. Pour the mixture into a 9×13” pan and top with the remaining pepperoni. Bake for 40-50 minutes, or until the center has puffed and it feels firm when pressed. Serve with salad or sides of choice.

For more recipes like this just go here: http://mvptrainingstudio.com/book/
Book - MVP Training Studio
Book - MVP Training Studio
mvptrainingstudio.com
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Closing Today Don’t Miss Out

Yes, today is your last chance to secure your spot in the Lose 10 in 21 fat loss program.

At 9 p.m. tonight registration closes and you’ll miss out on guaranteed fat loss in just 21 short days.

Let’s face it, the next 3 weeks are going to pass either way. You can either enjoy feeling better and looking better than you have in quite some time at the conclusion of those 21 days…or you can wish you were feeling that way.
The choice is yours.

For the small investment of just $79 and 21 days you can lose 10 lbs, guaranteed…and you can get the momentum you need to reach all your fitness goals.

All you need to do is reply to this email or call me at 843-399-MVPP before 9 p.m. to reserve your spot.

P.S. - Get off the fence and get started NOW. Reply to this email or call me at 843-399-MVPP before 9 p.m. to reserve your spot
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I’m launching a brand-new Lose 10 in 21, 21 day fat loss program where I’ll GUARANTEE that you lose at least 10 lbs…or I’ll give you your money back.

If you’re really serious about getting the body you want then this is the ideal program for you.

Not only will the Lose 10 in 21 Program help you lose at least 10 lbs…but the best part is that it’s only $79 to enroll.

So if you’re ready to lose those 10 unwanted pounds, reserve your spot today by replying to this postl or calling me at 399-MVPP

Registration for the Lose 10 in 21 Program closes tomorrow, so don’t miss out
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Meatloaf
Prep time: 20 minutes | Cook time: 50-60 minutes | Serves: 4
Ingredients:
1 pound grass-fed ground beef
¼ pound uncured bacon, diced
½ teaspoon salt
½ teaspoon freshly ground pepper
1 pastured egg
2 cloves garlic, minced
½ onion, finely chopped
1½ cups cremini mushrooms, finely chopped
½ teaspoon red chili flakes
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
½ tablespoon gluten-free Worcestershire sauce
3 tablespoons tomato paste
Directions:
1.) Preheat the oven to 350° F. Place a large skillet over medium heat and cook the bacon until crispy. Remove from the pan and sauté the onion, garlic and mushrooms in the leftover bacon fat.
2.) In a large bowl, mix the meat with all the ingredients except the tomato paste. Place the meat in an 8×8” baking dish and shape into a loaf.
3.) In a small bowl, combine the tomato paste with a tablespoon or two of water. Evenly spread it over the top of the loaf, then bake for about 45 minutes, or until done. Serve with your choice of sides.
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Me doing as many burpees as I can in 90 seconds to raise money for Angie's Day
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Me performing 57 burpees in 90 seconds raising money for breast cancer at MVP Training Studio in Little River
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What's Cooking Wednesday:

Cheesy Summer Squash & Chicken Bake

THE ESTIMATED TIME TO MAKE THIS RECIPE IS 45-60 MINUTES.

Preheat oven to 425 degrees. Spray a 9×13 casserole dish with non-stick cooking spray. 

Wash squash and cut into 1/4 inch thick slices. Cut each slice in half, (to resemble a half circle), and in half again, (so each circle is cut into four pieces).

Spray a large non-stick skillet over medium high heat. Sautee the squash for about 2-3 minutes, or until slightly softened. (This will help dry up the squash a bit, preventing a watery casserole!)
In a large bowl, combine the squash with the rest of the ingredients until well combined. 

Spread squash mixture evenly in prepared baking pan.  
Place in oven and cook for about 40-45 minutes until cheese is lightly golden brown.  Enjoy warm!

Ingredients
3 Medium-large summer squash
1 Egg white
1 Cup chicken breast, cooked and diced into small pieces
1 1/4 cup Plain low fat Greek yogurt
1/2 tsp. Chopped garlic or 1/4 tsp. garlic powder
1/2 tsp. Onion powder
1/8 tsp. Pepper
1/2 tsp. Salt
1 pkt Stevia or sweetener of choice (optional)
1/2 Small onion (I used a Vidalia sweet onion)
1/4 cup Grated parmesan cheese

Cheese Topping:
1/4 cup Shredded mozzarella (or any other light cheese of choice)
1/8 cup Grated parmesan cheese
Optional: Sprinkle of dried parsley

Breakdown

6 1 Cup Servings
120 Calories per Serving
3 g Fat per Serving
5 g Carbohydrate per Serving
1 g Fiber per Serving
3 g Sugar per Serving
18 g Protein per Serving
*All calories are per serving
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