My mission is to make ALL women feel like superheroes and teach the world that exercise shouldn't have to suck!

Fit

Do you plan your workouts? Are they on your calendar? Do you have a class scheduled? Have you committed to meet a friend for an exercise session?

See those blue appointments in my calendar? Those are my workouts and they get scheduled first. Everything else needs to fit around them, because that's a huge part of my "me time" and self care.

This is how workouts get done. (Well, and anything in life, really.) It gets PLANNED FOR.

Tony Robbins says something like (I'm paraphrasing here), "If it's something you want, it's a dream. If it's something you plan, it's a goal. If it's something you schedule, it's real."

So if you want to be active, or more active, and it's just not getting done, I challenge you to look at your calendar and SCHEDULE some workout time!

And if you know you'll never do it without help, you know where to find me. 😉 We've got availability for in-person and virtual clients currently.

Write back if you want to set up a free intro call to explore if it would be right for you!

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Food

One of my very favorite meals to have for busy weeks is this super customizable quiche. You can mix and match any kinds of veggies and meat but here's the basic recipe. It serves 8 hefty portions or 10-14 smaller ones.

• 32 oz liquid egg whites
• 32 oz cottage cheese
• 2 cups shredded cheese, any variety
• 2 cups chopped broccoli
• 1 package of cooked bacon, chopped into pieces
• 20 oz (1 pkg) shredded hashbrowns, like Simply Potatoes brand

Mix the eqq whites, cottage cheese, and shredded cheese in a large bowl. Once combined, add the broccoli and bacon. Add about 2 tsp of salt and 1 tsp pepper and stir to make sure everything is combined.

Spray or grease a 13x9 baking dish with oil and spread the hashbrowns evenly across the bottom. Lightly salt and pepper. (You can also use two 9-inch glass pie pans instead.)

Carefully pour the egg mixture on top of the hashbrowns and spread evenly. Bake at 350 degrees for 90 minutes, checking after 75 minutes.

The top should be firm and the hashbrowns should be browned at the bottom. Let it rest at least 10 minutes before cutting into it.

This keeps for about a week in the fridge and it's good for breakfast, lunch, or dinner!

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Fun

I was in Texas recently visiting friends and I got to see something unexpected...

Yep, that's a rhino. 🦏 In Texas. At a place called The Rhinory - a winery/rhino sanctuary!!! Amazingly their wine was actually delicious (I had my doubts about their multitasking abilities, but I was happy to be wrong) and one of their staff members educated us all about Blake the rhino.

Once he reaches maturity in a year or two, they'll get him a lady rhino to try and keep the species going. There are only 78 Sumatran rhinos left in the world. 🥺

You can join their wine club or visit the next time you're in the Lone Star state. Some of their proceeds go directly to worldwide rhino conservation, so it's definitely drinking for a good cause!

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More Hero Headlines...

The MS Walk is coming up Saturday, April 27 at 9 a.m. I've raised money every year to find a cure since my diagnosis in 2021. I'd love for you to donate if you can, and if you want to show your support by walking with me, I'd be so honored! I've got a goal to raise $1500 and I'm almost halfway there thanks to friends like you!

Join me at Polka Dot Powerhouse this month to hear me present on easy and practical ways to get exercise and meal planning into your life!

Please forward this newsletter to a friend who could benefit from my tips and advice! It helps when you spread the word. 🙏

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I love to hear your thoughts! Reply back and tell me if you've tried a recipe, are going to use some of my tips, or anything else. And stay tuned for my next update in the coming weeks.