a normal girl teaching other normal girls to dream bigger ✌🏼

What’s up! 👋🏼 I’m Kristina!

I'm a former binge eater turned ↠ health coach. Your typical 9-5er sick of sitting at a desk all day but too scared to step out of my comfort zone, so spending hours on Pinterest "dreaming" of what my life would never be 💔

It was a stroke of fate when my obsessive Instagram scrolling landed me on info about being a virtual health coach. I needed to take control of my health, I needed to find a passion, and I needed a community of women to support me - when I found it all wrapped in a perfect little package, I questioned it, figured it was too good to be true... but took the sign and jumped in.

Now, I get to help OTHER WOMEN who want more. Women who want to feel confident, healthy, and happy. Women who want FREEDOM, purpose, and fulfillment.

I love living in sunny California with my crazy boyfriend and adorable fur babies 🐶🐱

I can't believe I've built a business with an iphone and instagram but I thank God every day for sending it to me.


xoxo
kristina

My go-to recipes

I’m all about healthy eating BUT I want to have my cake & eat it too, ya know? 😉


Here are some recipes I couldn’t live without ↴

Guilt-free chocolate chocolate chip peanut butter cookies

1 cup creamy peanut butter
2/3 cup coconut sugar
1/2 teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder
Pinch of salt omit if your peanut butter is salted
1 teaspoon baking soda
1 large egg
1/2 cup dark chocolate chips plus extra for topping

1️⃣Preheat the oven to 350 degrees F.
2️⃣In a medium sized bowl, beat together the peanut butter, coconut sugar, and vanilla extract.
3️⃣Add the cocoa powder, salt, and baking soda and stir.
4️⃣Beat in the egg, then stir in the chocolate chips.
5️⃣Form balls of dough, place on cookie sheet, and press flat
6️⃣Bake for 5-7 minutes (keep an eye on them, they can burn QUICK)

If you don't let them cool all the way, they'll be super crumbly BUT they're so yummy that way 😋


Crockpot 4 cheese Mac & Cheese

INGREDIENTS:

1 pound medium elbow macaroni
2 cups shredded sharp cheddar cheese, divided
2 cups grated American cheese
4 ounces cream cheese, cubed
1/2 cup freshly grated Parmesan
3 cups whole milk
1 (12-ounce) can evaporated milk
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
Acorn Squash

DIRECTIONS:

1️⃣ Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
2️⃣Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible. Sprinkle with salt and pepper.
3️⃣Cover and cook on low heat for 90 minutes to 2.5 hours, stirring every hour until tender and creamy.
4️⃣Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the it’s too thick, add more milk as needed.
5️⃣Cut the top off the acorn squash and scoop out the seeds.
6️⃣Stuff the squash with mac and garnish with chives.


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