Summer Makeover

Summer - Flippy Floppy

My family has always struggled with weight so over the years I have become a student of different programs. I have counted calories, points, worked with trainers, tried to do it on my own. I have felt bad when my clothes became as my grandmother would say “snug”. But it was chronic illnesses that continued to motivate me to find a program that was the right fit for this body of mine that struggles with sleep apnea, interstitial cystitis, hypoglycemia and permanent nerve pain from shingles. I share this with you because I know that having a nutrition/fitness program that works for my body but has room to challenge me as I get stronger and allows me to be creative in the kitchen is a powerful tool in managing these conditions so they don’t manage me. Everyone needs good nutrition, a practice of proper portions and varied workouts that are being applied daily. Our bodies do so much for us but often we don’t maintain them well. If you are looking for a place to start because you’ve been lacking the proper tools, the at home program I’m using, 21-Day Fix, may be just what you need.  Read HERE for more information on my fitness journey.  I have spots for two women who are ready to make a change in my Summer Challenge Group starting Monday, June 29. It’s not too late to join us. Leave me a comment below or private message me.

 Note –   If June doesn’t work for you, I run a challenge group every month – just type I’m interest in a comment and I’ll email you.

Debbie - June Update - slant

Here is a healthy Chocolate Banana Nut Fudgepop I enjoyed using this recipe with a twist
Chocolate Banana Nut Fudgepop


Salted Caramel Cookies

These little cookies are a perfect portion controlled treat and oh so good with a cup of hot tea.  Prepackage a few in a snack bag and place in the freezer.

Salted Caramel Cookies - presentation2

Salted Caramel Cookies
Yields 60
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Cook Time
8 min
Cook Time
8 min
  1. 1/2 cup unsalted butter, softened
  2. 1 cup brown sugar
  3. 1 egg
  4. 1 tsp vanilla
  5. 1 3/4 cup flour - I used White Spelt
  6. 1/4 tsp salt
  7. 1/2 tsp baking soda
  8. 1 tsp cinnamon
  9. 1/2 tsp nutmeg
  10. Himalania Fine Pink or Celtic Salt
  1. Preheat oven to 350 degrees.
  2. Prepare baking sheet with parchment paper.
  3. Cream butter and sugar until smooth.
  4. Add egg and vanilla. Mix well.
  5. Sift together flour, salt, baking soda, cinnamon and nutmeg in a separate bowl.
  6. Mix dry ingredients in wet.
  7. Chill for 1/2 hour.
  8. Roll into marble size balls.
  9. Sprinkle lightly with Himalania Fine Pink or Celtic Salt.
  10. Bake for 8 minutes or until golden brown.
  11. Let rest for 5 minutes and remove to cooling rack.
Deliciously Inspired
Salted Caramel Cookies - ready to bake
Parchment Paper, Cookies Shaped In Balls and Some High Quality Salt – Yumminess is only a few minutes away

Salted Caramel Cookies - baked
Baked Cookies – Cooling Off

Salted Caramel Cookies - presentation - length
Okay – now they are just showing off 🙂