Bikini Ready Recipes: Tuscan Kale & White Bean Soup

IT’S BIKINI AFTER BABY WEEK #10! I’m happy to say that I’ve lost almost all of my baby weight following Kelly’s plan. I’m one happy girl!

Here’s another delicious Fab 4 recipe that will keep you full and satisfied while shedding off those last few pre-summer pounds: 

Tuscan Kale & White Bean Soup


4 cups chicken bone broth (vegetable broth optional)

2 Tbsp avocado oil or algae oil

1 Tbsp grass-fed butter or ghee (avocado oil optional)

1 cup of chopped onion

2 cloves of minced garlic

1/4 tsp dried thyme

1/8 tsp dried oregano

1 1/2 cups chopped Tuscan kale (ribs removed)

1 cup chopped carrots

1 cup chopped celery

1 can whole peeled tomatoes (chopped with seeds removed)

2 cans cannellini beans

1 lemon, juiced

salt to taste


1. Heat the avocado oil in large, heavy-bottomed stockpot over medium-low heat. Add the onion and garlic and sweat until they begin to soften, approximately 5 to 6 minutes, stirring occasionally.

2. Add thyme and oregano and salt and stir for 2 minutes on medium heat. Add the broth and simmer for 15 minutes.

3. Add the kale, tomatoes, carrots, celery, white beans and the broth. Reduce the heat to low, cover, and cook until the vegetables are warm, approximately 20 minutes.

For more of my favorite Fab 4 recipes of Kelly’s, check out these links here

And make sure to stay tuned for more tips from Kelly on both my blog and Kelly’s, Be Well By Kelly. WEEK 11, HERE WE COME! 

Bikini Ready Tips: Protein Bars Decoded

When I first started working with Kelly, she took one look at my protein bars and threw them in the trash. No, she’s not a monster! All of my options were actually really, really high in sugar. I was eating protein bars to give me a boost of energy when I needed it but the sugar was making me crash. I seriously had no idea. There are so many choices at the store but how do you know which one to pick!?

That’s where Kelly came in. She ended up replacing them with some healthier options.

Read below for Kelly’s tips on how to pick the right protein bar:

Nothing will compare to a real meal of fresh produce, wild proteins, and healthy fat but sometimes a quick convenient protein bar will help you get through after school pickup, a road trip or a long flight. Unfortunately, not all protein bars are created equal so it’s important you know how to pick the perfect bar.

Here is a quick checklist to choose your next protein bar:

  1. Do you know the ingredients?
  2. What is the carbohydrate content, fiber content and net carb count?
  3. What is the protein source and grams?
  4. What is the fat source?

1. Ingredients:

Per food labeling laws, the ingredients in your protein bar are listed in order of amounts; the first ingredient on the list has the highest weight and the last has the lowest weight. You should ideally know every ingredient in your bar, but at least the majority. Further, avoid bars that have sugar in the first few ingredients, and remember sugar can come in many forms including brown rice syrup, dried cane syrup, tapioca syrup, chicory fiber syrup, fructose syrup, beet syrup, corn syrup, molasses powder, glucose syrup, honey, agave and even dates. Preferably, your “protein bars” ingredients should start with protein.

2. Net Carbs:

A quick way to determine what of your food will break down to sugar is to subtract fiber from carbohydrates. Fiber is fermented by your gut bacteria or passes through your body instead of spiking your blood sugar so the higher in fiber the lower in glucose, and the less blood sugar your body needs to store. Take a look at your label and ensure the net carbohydrates grams are less than the grams of protein and fat. This quick trick helps ensure your bar is mostly protein, fat, and fiber not a blood sugar bomb that will make you crave more sugar later.

3. Protein Source:

The protein should come in the form of protein isolates like rice, pea, collagen or whey protein. Avoid soy isolate protein it is loaded with phytoestrogens and 90-95% produced in the United States is GMO. If you want to avoid isolates all together and eat more whole foods look for protein bars that include almonds, walnuts, cashew butter, egg whites, almond butter, peanut butter, sunflower seeds and pumpkin seeds. The good news, most of these also provide fiber and healthy fats. If the bar is a snack aim for 10-15 grams of protein, meal replacement bars should average 20 grams or more to calm hunger hormones.

4. Fat Source:

Avoid industrial seed oils such as palm kernel, cottonseed, soybean oil, safflower and sunflower oil oxidize easily and are almost exclusively omega 6, both of which are inflammatory and can throw off the omega 3 to 6 ratio in your body leading to inflammation and elevated cortisol levels. Chronic inflammation can lead to weight gain, an inability to lose weight and stress on the body.

Kelly’s Protein Bar Picks:

Primal Kitchen 

Bulletproof Collagen Protein Bars

For more of Kelly’s #BikiniReadyTips, check out these links: 

My Hacks To Eat Healthy At Home // Healthy Swaps While Eating Out // Healthy Swaps While Traveling // Healthy Carbs Decoded // Healthy Proteins Decoded 

Bikini Ready Recipes: Green Apple Smoothie

Smoothies have always been my go-to. The only issue? Many of them are loaded with sugar and hidden calories. Some store bought options are fine but I’ve always found it better to make them at home so I know what’s exactly in them.

My nutritionist, Kelly LeVeque is all about a smoothie. A Be Well Smoothie, to be exact. Before I share one of my new sweet favorites with you, here’s a recap on what makes a good smoothie for both weight loss and health. It all comes down to a simple formula so it’s easy to mix and match with whatever your taste preferences are.


1 serving PROTEIN + 1 serving FIBER+ unlimited GREENS + 1/4 cup FRUCTOSE +2 tbsp FAT + LIQUID + SUPERFOOD 

Protein: Look for a clean sprouted vegetarian protein or an organic grass fed whey. Servings will vary depending on your selected protein, read the directions and add one serving per smoothie.

Fiber: Raw fiber powder, chia seeds, flax seeds or avocado are great choices. Kelly recommends keeping your smoothie psyllium husk free.

Greens: Get creative, anything green! Kale, spinach, romaine, basil, cilantro, parsley, cucumber, fennel or any other vegetables, herbs or leafy greens. The list goes on and on.

Fruit/or High Fructose Vegetables: Berries, lemons, limes, mango, banana, pears, peaches, beets or even carrots. Frozen fruit is a fun option to replace ice if you like your smoothie thick and chunky. Slice your bananas and freeze them so that you can easily grab a 1/4-1/2 cup and don’t over do it. Limit items that contain Fructose/Glucose to keep blood sugar manageable.

Fat: Avocado, Coconut Oil, MCT oil, Nut Butter, Walnuts, Coco Butter, Cocoa Butter or Ghee at room temperature.

Liquid: Water, Almond Milk, Coconut Water, Cashew Milk, Flax Milk, Walnut Milk, Hemp Milk or cold pressed green juice. Take note of the sugar content in your green juice and avoid added fructose. Depending on your preference for a thin or thick smoothie you can add liquid accordingly. Sometimes it takes one cup to get the blender moving.

Superfoods/Additives: Greens powder, Collagen, Tumeric, Bee Pollen, Goji Berries, Raw Gluten Free Granola, Cocoa Nibs, Ginger, Chia Seeds, Sunflower Seeds, Coconut flakes, Sea Salt. Superfoods can be used as a fun topping or add to your smoothie for supplemental needs. Many of these additions can be glucose spiking and change the nutritional makeup for our formula. Take caution to avoid the blood sugar spike.

And, now for the recipe…

Green Apple Smoothie


1 serving Vanilla Protein powder

1-2 tbsp coconut oil

1-2 tbsp chia

1 tbsp Best of Greens Green Apple Powder

1 c nut milk


1. Blend ingredients in a high-speed blender until smooth

For more of Kelly’s Be Well Smoothie recipes, check out the links below: 

Mojito Smoothie // Blueberry Muffin Smoothie // Green Acai Smoothie // Spa Smoothie

Bikini Ready Recipes: Pesto Spinach Turkey Burgers With Red Pepper Tomato Sauce

I’m officially on WEEK 8 of my #BikiniAfterBaby program with my nutritionist, Kelly Leveque. Let me tell you–I am feelin’ reaaaaaal good! I’m only about 9 pounds away from my goal weight for summer. It’s definitely been easier this time around.

If you’ve been following along with me, I have another delicious Fab 4 recipe from Kelly to share. These turkey burgers are perfect to throw on the grill this weekend! The red pepper tomato sauce is EVERYTHING!

Scroll down below for the full recipe!

Pesto Spinach Turkey Burgers With Red Pepper Tomato Sauce

Ingredients & Directions:

1 1/4 pounds lean ground turkey

3-4 tablespoons basil pesto

1 cup chopped fresh spinach leaves

1 teaspoon minced garlic

1 1/2 teaspoons Pink Himalayan or sea salt

1/2 cup flax meal

1. Preheat an outdoor grill for medium-high heat.

2. Mix together ground turkey, pesto, garlic, flax meal and spinach in a bowl until evenly blended. Form into 4 patties. Grill pesto burgers for about 5 minutes per side to make sure they are no longer pink in the middle. Optional: Add 1/2 cup feta to burger mix

1/2 cup whole natural almonds (about 3 ounces), toasted

1 cup drained roasted red peppers from jar or freshly roasted

2 teaspoons red wine vinegar

1 large garlic clove, peeled

2 tablespoons extra-virgin olive oil

Chopped Mini Heirloom Tomatoes (or Cherry)

3. Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Move Sauce to a bowl and salt to taste.

4. Plate burger on a bed or arugula or mixed greens and top with red pepper sauce and tomatoes

For some of my favorite Fab 4 recipes of Kelly’s, check out these links here. I have tried all of them and let me tell you…you’ll be OBSESSED! 

And make sure to stay tuned for more tips from Kelly on both my blog and Kelly’s, Be Well By KellyFor the next few weeks, we’ll be sharing all our recipes and tips. WEEK 9, HERE I COME!! 

#MOMGOALS: Dinnertime Tips For Kids With Catherine McCord

I consider myself lucky. My kids LOVE to eat! Especially my little “chunky monkey” Scarlett. That girl can double fist a chicken tender like no one’s business! Dinnertime can still be a hassle though. Can anyone else relate!?

Just to give you an example, here are just a few of the most recent “dinner table-isms” that have almost driven me to the brink of insanity: 

1. The night that Brooks decided he randomly didn’t like chicken. And, guess what? Monkey see monkey do. So, Scarlett decided she also didn’t like chicken. What was for dinner? Chicken tenders. What did they want the next day? Chicken tenders. OH, HELP ME!

2. Out of ALL the plates in the entire kitchen, Brooks and Scarlett always want the same one. It’s a wooden one that’s shaped like a monkey. This plate has caused quite a brawl before. So, what did momma have to do? Buy a second monkey plate. You gotta do what you gotta do! Compromise.

photo credit: Erica Hampton Photography

Luckily, there are ways to make dinnertime less of a hassle on anyone. You just have to learn from the professionals! On this month’s #MOMGOALS, Catherine McCord of Weelicious and One Potato is sharing her tips. I’ve known Catherine for YEARS and her cookbook + recipes on Weelicious are a life saver with kids. Simple, delicious, and easy! As someone who didn’t really know how to cook before she got married, I needed all the help I could get!

Catherine, take it away…

Dinnertime is a cherished time in our home. Between 3 children with totally different schedules, 2 parents working and everyone having varied food preferences it’s enough to make you go a bit crazy. Over the past 9 years, one of my biggest goals has been to make meals a relaxing, enjoyable experience for all of us. Here are a few tips that are a great start to meal time success:
1. Have A Plan: 
Whether it’s menu planning for the week, prepping on the weekends to make sure you have a few favorites on hand, or having dinner sent to your front door, knowing what you’ll serve is key. Keep a list of your families favorite meals on your phone or notebook with grocery lists attached, so there’s no guess work involved in what you’ll make for dinner.
2. Get Everyone Involved: 
Getting everyone in the kitchen doesn’t mean your kitchen will turn into mayhem, but it can build habits that will last a lifetime. Give everyone a “fun” job like chopping, stirring, setting the table, pouring water or drawing place cards for your dinner party. Every night should somehow feel special and fun. Most important get the phones off the table, turn the tv off and make mealtime quality time to catch up on each other’s days.
3. Keep Everyone Engaged: 
Dinnertime can be especially challenging for little kids who don’t have long attention spans. Create fun games like the “machine game” where everyone has to pick a machine in the house and let each other take turns guessing clues until someone figures it out. It can be a funny way to keep everyone at the table eating, laughing and engaging with one another.
To make dinnertime even easier, make sure to check out Catherine’s meal box from One Potato! It takes the grocery shopping out of the prep which is definitely my least favorite part! (More info here!) To get $25 off your first box, use the code MOLLY25! 
 How do you make dinnertime easier with kids? Comment below! I’d love to read your tips! 

Bikini Ready Recipes: Skinny Cinco De Mayo

Happy Cinco De Mayo! I’m more than halfway through with my #BikiniAfterBaby program. I’ve actually been on a detox for the past 5 days which means this momma is celebrating today! As much as I want to completely indulge, I’m practicing some self-control. Instead, I scoured the internet for some skinny versions of some of Mexican dishes and drinks I’m craving.

Scroll through the slides below to see some of my favorite options:

Citrus Avocado Salmon Ceviche

via The Healthy Foodie 


175g (6oz) skinless salmon fillet

½ ripe avocado, diced

½ green onion, finely chopped

1 large orange

½ lemon

½ lime

2 tbsp paleo mayo

1 tsp unpasteurized honey

¼ tsp salt (I use Himalayan salt)

⅛ tsp cayenne pepper


1. Cut the salmon into ½” cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and send to the refrigerator for 45 minutes to 1 hour.

2. When the salmon is done curing, remove the peel and pith from the remaining half orange, and then, working over a bowl, carefully extract the flesh from between the membranes with the tip of your knife. Let those pieces of orange flesh (also known as supremes) fall right into the bowl.

3. Add the diced avocado and chopped green onion to the bowl, and then carefully scoop out the cubes of salmon with a slotted spoon to add them to this bowl as well (hold on to that marinade, you’ll be using it in a sec). Mix delicately until just combined and set aside.

4. To the citrus marinade, add the mayo, honey and cayenne pepper and mix with a whisk until well combined and slightly frothy.

5. Place a 3″ cookie cutter on a serving plate; spoon half of the salmon mixture into the pastry cutter and gently press it down with the back of a spoon. Remove the cutter and repeat with remaining salmon mixture on a second plate. Garnish with a handful of micro-greens and top with a few tablespoons of the citrus vinaigrette. Serve immediately

Mexican Street Corn Salad

via Live Eat Learn


Splash of oil

4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed

1 clove garlic minced

2 Tbsp lime juice 30 mL

¼ tsp salt

1 cup canned black beans 200 g, drained and rinsed

1 red bell pepper seeded and chopped

½ cup chopped red onion 35 g

½ cup packed fresh cilantro chopped

½ cup cotija cheese 88 g, crumbled, can sub feta


1. Mix all dressing ingredients and set aside.

2. Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**

3. In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

Skinny Zucchini Nachos


2 zucchinis, cut into slices

Parchment paper

Olive oil

Salt and pepper, to taste


1 can of black beans, drained and rinsed

Diced tomatoes


Green onion, diced

Reduced fat shredded cheese (go dairy-free for an even skinnier option!)

Fresh lime juice


1. Start by slicing your zucchini. Depending on how many people you are preparing for, I would say 2 or 3 zucchinis should be a good sized dish.

2. Lay the slices on a baking sheet lined with parchment paper. Sprinkle with olive oil, salt, and pepper.

3. Bake in your oven for 30 minutes at 375 F. If they start browning, it’s a good indication they are ready.

4. Once the slices cool, pile on the toppings and you’re good to go!

Chipotle Pico De Gallo

via Womanista 


6 Roma tomatoes, finely diced

2 Tbsp fresh cilantro, chopped

½ red onion, finely diced

½ tsp sea salt

½ jalapeño pepper, finely diced

Juice of ½ a lemon


Combine all ingredients and mix with a spoon or spatula

Refrigerate before serving

Chicken Fajita Kebabs With Cilantro Pesto

via The Cookie Rookie


1 cup fresh cilantro leaves, chopped

1 clove garlic

1/4 cup grated Parmesan Cheese

Sea Salt and Fresh Ground Pepper to taste

3 tbsp olive oil

1-1/4 lbs chicken breast, cut into 1-inch cubes

32 cherry tomatoes

1 red onion, cute into large pieces

3 peppers, cut into large pieces (I used one green, one yellow, and one orange)

8 wooden skewers

16 wooden skewers


1. In a food processor, pulse cilantro, garlic, salt, pepper, garlic, and parmesan cheese until smooth. Add in the olive oil one teaspoon at a time until fully combined.

2. Put the pesto into a large ziplock bag along with the chicken cubes. Seal and refrigerate for at least an hour to marinate.

3. While marinating, soak the wooden skewers in water for at least 30 minutes (or use metal skewers)

4. Assemble the skewers by placing a cherry tomato on the stick, followed by chicken, onion, and pepper. Repeat to the end of the skewer.

5. Spray your grill with nonstick spray

6. Add the skewers to the grill and cook for 16-20 minutes, turning once around 7 or 8 minutes. Check frequently, depending on the thickness of the chicken and temperature of the grill, the chicken could cook much faster.

7. Serve with lime, on their own, or with rice.

Skinny Coconut Margarita

via With Salt & Wit


3 ounces lite coconut milk (from the can)

3 ounces tequila blanco

1 1/2 ounces triple sec

8 ounces coconut water

Fresh lime wedge, to serve


1. In a shaker, combine the coconut milk, tequila blanco, triple sec and coconut water. Shake until combined

2. Pour into cocktail glasses with ice

3. Serve with a lime wedge

Agua De Sandia

via Skinny Taste


6 cups seedless watermelon cubes

3/4 cup water

4 thin lime slices, for garnish

A few sprigs mint, for garnish



1. In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint

2. To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve

Watch: Frozen Blueberry Bites For Your Sweet Tooth

blueberry bites

Even though I’m on my #BikiniAfterBaby program, I still like to enjoy a healthy treat. You can’t completely deprive yourself, right!? It’s all about fighting that sweet tooth with something that will satisfy your cravings without completely derailing your diet.

This Frozen Blueberry Bite recipe is extremely simple. The best part is you can make ahead of time and store for later. I catch myself going to grab a few when I’m needing a little something. But, don’t feel guilty! Even if you eat 12 of these bites in one sitting, you’re only consuming around 38 calories. I mean, can it get any better?

I’m sharing this recipe right now on my YouTube channel. Click the video below for details on how to make your own: 


blueberry bites

1-pint container blueberries

1 cup vanilla, nonfat Greek yogurt

1 tablespoon agave nectar


STEP 1: Line a baking sheet with parchment paper and set aside

STEP 2: In a mixing bowl, stir together the agave nectar and yogurt

STEP 3: Once thoroughly mixed, add blueberries into the mixture and gently spoon around making sure to coat the berries evenly

blueberry bites

STEP 4: Place blueberries on a baking sheet. Make sure to keep them separated as much as possible so they don’t freeze together.

blueberry bites

STEP 5: Place baking sheet in your freezer for about 1 hour. Once they are completely frozen, take out and enjoy! Store your leftovers in an airtight container.

blueberry bites

Make sure to subscribe to my YouTube channel here for weekly videos and updates. If there’s anything you’d like me to talk about, please comment below. I love to hear from you guys! 

Bikini Ready Recipes: Coconut Cauliflower Rice Bowl

This momma is officially half way to #BikiniAfterBaby! When I’ve done weight loss programs in the past, they could sometimes leave me feeling irritable and unsatisfied. That’s because I was literally depriving myself of key nutrients that keep my blood sugar and energy where they needed to be.

Just as a little recap of what these nutrients are, here is Kelly’s Fab Four that I’ve been eating to get myself bikini ready before summer. I loved it because I knew what I was eating and easy to prepare ahead of time:

Protein (4-6 oz or 20g): small burger, chicken breast, petite filet, fish or 4 eggs (mix of yolks and white is preferred)

Fat (1-2 tbsp or 10g): coconut oil, avocado, almond butter, olive oil,

Fiber & Greens: 2-3 cup vegetables, raw or cooked.

Carbs: In one serving size (less than 25 grams) 1/2 cup of berries, one corn tortilla or 1/2 cup rice. Potatoes, corn and peas are considered carbs not vegetables. Beans are 50% carbohydrate, so hummus with turkey and a barley wrap would be a double carb.

Scroll below for a new Fab Four Bikini Recipe that I’m OBSESSED with. It’s a sweet rice bowl that’s satisfying without being too heavy! 

Coconut Cauliflower Rice With Sweet Coconut Chicken + Broccoli


4 cups of cauliflower rice

2 Tbsp coconut oil

2 Tbsp coconut milk or coconut crème

1 rotisserie chicken or 2 baked chicken breasts, shredded

2 cups broccoli florets

2 Tbsp chopped green chives

2 Tbsp sesame seeds

4 Tbsp coconut amino

2 Tbsp melted ghee


For the bowl:
In a large sauté pan, blanch broccoli in water for 4-6 minutes until fork tender. Drain and set aside.

In same large sauté pan, add coconut oil, coconut milk (or crème) and cauliflower. Stir-fry on medium heat until cauliflower is done to your liking, 4-6 minutes.


Add broccoli and shredded chicken to the pan and stir to incorporate and warm


Add cauliflower to the bottom of bowl and top with shredded chicken and broccoli.
For the sauce:
In a small bowl, mix melted ghee, coconut aminos, and sesame seeds. Dress bowl with half.

Top with chives. Enjoy.

Serve with gluten-free sriracha sauce (optional).

For some of my favorite Fab 4 recipes of Kelly’s, check out these links here. I have tried all of them and let me tell you…you’ll be OBSESSED! 

Stay tuned for more tips from Kelly on both my blog and Kelly’s, Be Well By KellyFor the next few weeks, we’ll be sharing all our recipes and tips. This momma is getting BIKINI READY, Y’ALL!!!!

Bikini Ready Tips: My Hacks To Eat Healthy At Home

When it comes to staying on a healthy meal plan, it’s not eating out that does the most damage. It’s what you stock your fridge with at home. I mean, think about it. If you have junk in your house, you will eat it.

Here are my tips to snack smart and eat well right in your own home:

Tip #1: Shop Smarter

The key to avoiding those diet pitfalls is to be mindful of what you are buying. When you are at the grocery store, don’t buy the things you know you’ll end up indulging on. Those cookies that you tell yourself you’ll only have once a week?  Don’t even tempt yourself. If you don’t buy crap, you won’t eat crap. End of story. Oh, and you know how they always say not to go to the grocery store hungry? It’s real, people! Don’t do it. If you’re starving, you’re more likely to make some bad choices. I can’t even tell you how many times I’ve gotten home and realized I’ve subconsciously stuck some pretty crazy things in my cart. Ice cream, chips, you name it.

Tip #2: Keep Your Husband & Kids In Mind

I understand how hard this is…especially if you’re shopping for your husband and kids. My husband loves sweets and so do I. Instead of completely depriving them and being branded as the worst wife in the world, offer different options. Believe it or not–my kids (husband included!) love fruit as a substitute. Stick it in popsicle form and it’s even better. If your husband really wants to indulge, make an agreement to hide it. Marriage is all about compromise, right?

Tip #3: Do A Fridge Cleanout

As neat as I like to keep my fridge, there will always be a few bad choices hidden. Allow an hour on a Sunday to really take a look at what you’ve been buying. It gives you a good look at what you tend to indulge in and what you need more of. If the condiments/ice cream/frozen foods take over the greens/fresh proteins, then you need to make some changes.

Tip #4: Make Your Healthy Snacks The Forefront

Life is all about the packaging. If something looks pretty and easy to access, we tend to gravitate to it. Your fridge is no different. Use glass containers to highlight your favorite healthy snacks so they are easy to grab when you are craving a little something. I’m talking pre-cut carrots and celery sticks, hummus, almond butter bites, and anything that will satisfy you.

Tip #5: Prepare The Fab 4

You are probably sick of me preaching the gospel of meal prep but it seriously works, people. For my Bikini After Baby program, Kelly LeVeque clued me in on a little something called The Fab 4. I love structure so this meal equation works well for me. Once I knew what exactly I needed in each meal, it was easier for me to prepare ahead of time so I wouldn’t have to think about it. See below for Kelly’s Fab 4 equation to get you through your week:


Protein (4-6 oz or 20g): small burger, chicken breast, petite filet, fish or 4 eggs (mix of yolks and white is preferred)

Fat (1-2 tbsp or 10g): coconut oil, avocado, almond butter, olive oil,

Fiber & Greens: 2-3 cup vegetables, raw or cooked.

Carbs: In one serving size (less than 25 grams) 1/2 cup of berries, one corn tortilla or 1/2 cup rice. Potatoes, corn and peas are considered carbs not vegetables. Beans are 50% carbohydrate, so hummus with turkey and a barley wrap would be a double carb.

For some of my favorite Fab 4 recipes of Kelly’s, check out these links here. I have tried all of them and let me tell you…you’ll be OBSESSED! 

Stay tuned for more tips from Kelly on both my blog and Kelly’s, Be Well By KellyFor the next few weeks, we’ll be sharing all our recipes and tips. This momma is getting BIKINI READY, Y’ALL!!!!

Bikini Ready Recipes: Be Well Mojito Smoothie

Who doesn’t love a mojito!? It’s honestly one of my favorite drinks other than rose. I mean, come on!

With that said, this may be my favorite recipe of Kelly’s so far. This smoothie still has the tart and sweet flavor of the cocktail but without all the sugar and alcohol. It’s perfect anytime and even better when you are craving a refreshing drink! YUM!

Be Well Mojito Smoothie


1 Serving Vanilla Protein Powder

2 tbsp Coconut Oil

1 tbsp Chia Seed


Mint leaves


Coconut Water


Blend together until smooth

Stay tuned for more tips from Kelly on both my blog and Kelly’s, Be Well By Kelly. We have tons of delicious recipes and tips over the next few weeks to help you get ready for bikini season…post-baby or not! 

Craving more #BikiniReadyRecipes? Check out more of Kelly’s Be Well picks below:

Saucy Paleo Meatballs // Chicken Fab Pho // Cauliflower Avocado Salad // Freezer Fudge 

Blueberry Muffin Smoothie // Green Acai Smoothie // Spa Smoothie