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Mindset

How To Track For Weight Loss & Break Through Plateaus

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Tracking your food is critical for weight loss & breaking through plateaus

Plateaus happen. You are not going to lose weight every day. It’s unrealistic to think you are going to so don’t get too upset about it. Tracking your food is super important. No matter what meal plan you follow, track your food. That way, you can go back and reflect on what you ate in a particular day and see how it made you feel and how it effected the scale. I use the 2B Mindset tracker but you could use the Ultimate Portion Fix tracker or just pen and paper to track what you eat each day.

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The tracker above is the 2B Mindset tracker I use. If you want to do this meal plan with me, freaking join me! I would love to teach you this, swap our recipes, lose weight and get fit together!

DIGGING DEEPER INTO MY OWN PLATEAU

I myself went through an 11 day plateau. So I decided to dig in deeper as to why this was happening. I took a look at my 2B Mindset tracker and I focused on my:

  • Water Intake

  • Workouts

  • Stress

  • Sleep

  • Bathroom Habits

  • Foods I Have Eaten

I’ve been doing a great job with my water intake, crushing my workouts and sleeping well so I know I am good there. However, there were a couple of trends I noticed with the foods I have eaten. When I started adding in more cauliflower and cheddar cheese, I wasn’t losing any weight on those days and that started the plateau. Cauliflower sits in my stomach like a rock and makes me feel a little gassy (sorry TMI). It was the cheddar cheese, thousand island dressing with greek yogurt that played a part in the plateau as well. Those things were leading into constipation for me. Every single time I ate cauliflower, I saw weight gain the next day. I guarantee it’s not the cauliflower, but the toppings on top of it so for a week, I stopped eating cauliflower.

I also noticed that I was using Himalayan pink salt and garlic powder so I switched that and just started using garlic salt. For some reason, that made a difference! Finally, I added more carbohydrates to my breakfast.

Often times when we think “weight loss”, we think “eat less” and sometimes that’s not the answer.

When you are losing weight, you should feel good, energized and you shouldn’t be starving all day.

If you do feel starving all day, you need to eat more!! I have been told that if you under eat, your body holds onto any fat as excess fuel instead of burning it off so that is actually working against you. I have my shake and oats in the morning for breakfast and I am finding that the extra carbohydrates in the morning are keeping me fuller for longer and I am seeing better results. When you are not starving all day, you have less cravings and you have less of a tendency to binge or overeat.

IF YOU ARE STUCK, ASK SOMEONE FOR HELP!

All that being said, if you are stuck, look at what you are doing and ask someone. That’s the benefit of being in a Virtual Bootcamp and having a coach! They know what they are doing and they can help you figure out what you can tweak and sometimes it’s little small tweaks like no cheese and then you can lose weight and break the plateau.

Remember, even if you get over a plateau, you may plateau again.

I know I am going to plateau again but I am ready because I always track my food and I can always look back and figure out what the trigger is and then make tweaks based off of that.

Plateaus are an opportunity to learn something about your body and yourself, it’s not an opportunity to quit.

If you do that, you’re going to be stuck. If you’re unhappy with where you are at, don’t unpack your stuff and sit there. Look at what you are doing and get creative. I promise you, make some changes and remember if you want it bad enough, you will make the changes.

Remember that you can do this!

You are never ever stuck unless you decide to quit.

So don’t be a quitter girl, you are better than that!

Dairy Free

CHICKEN BACON RANCH SKEWERS

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I am obsessed with Tessamae’s Everything Bagel Ranch. I get it at my regular grocery store in the produce section with the rest of the salad dressings. These skewers were a hit with the whole family!

These are gluten free and can easily be made dairy free as well depending on the ranch dressing you choose to use!

CHICKEN BACON RANCH SKEWERS

CHICKEN BACON RANCH SKEWERS

Yield: 4-6

Author: Jess Dukes
Cook time: 12 MinTotal time: 12 Min

Ingredients

Instructions

  1. Combine chicken and ranch dressing. Allow to marinate at least 1 hour, overnight is best!
  2. Thread one piece of chicken, bacon and red onion on the bamboo skewer. Repeat until you reach the end of the skewer. Salt and pepper skewers to taste.
  3. Turn on grill to medium high heat. Once preheated, add skewers. Cook for 12 minutes, rotating every 3-4 minutes, or until chicken is no longer pink.
  4. Remove from heat. Serve hot with a side of ranch for dipping!

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Recipes

SHOESTRING ZUCCHINI FRIES

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I am not big on sweets, but salty and crunchy foods! These totally hit the spot whenever I am wanting something like that! These are so quick to whip up and if you don’t have almond flour on hand, they could be made with panko and parmesan cheese!

SHOESTRING ZUCCHINI FRIES

SHOESTRING ZUCCHINI FRIES

Yield: 4

Author: Jess Dukes
Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

Ingredients

Instructions

  1. Preheat airfryer to 400 degrees and spray basket or tray with nonstick cooking spray.
  2. Chop spiralized zucchini into 6 inch long pieces (doesn’t have to be perfect, but will help for dipping in next step).
  3. Place egg whites in a bowl. In a separate bowl, combine almond flour, garlic powder, oregano, onion powder and salt. 
  4. Dip spiralized zucchini in egg whites and then coat in almond flour mixture. 
  5. Place zucchini on your airfryer tray or basket. Cook for 4-6 minutes, or until golden brown, flipping halfway through.

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Main Dish

CLOUD BREAD PIZZA

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I cannot take full credit for this recipe as I saw it on Ilana Muhlstein’s IG account! I was a bit skeptical of this recipe because I am not a fan of traditional cloud bread. Too eggy for me! Happy to report this recipe is awesome and doesn’t taste eggy at all! The pizza sauce and toppings take any egg flavor away! The crust is crispy on the edges and softer towards the middle. But, I was still able to pick it up and eat!

I love this recipe because it is packed full of protein, gluten free and pairs perfectly with a side salad for dinner!

Cloud Bread Pizza Crust

Cloud Bread Pizza Crust

Yield: 1

Author: Jess Dukes
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

Pizza Crust
Toppings

Instructions

  1. Preheat oven to 300 degrees F.
  2. In a bowl, add egg whites and cornstarch. With a mixer, mix until egg whites are no longer transparent and looks like a foam.
  3. Spread egg white mixture onto a baking sheet lined with parchment paper and bake for 20-22 minnutes.
  4. Remove from oven and increase temperature to 400 degrees F. Top with pizza sauce, mozzarella and any other desired toppings.
  5. Bake for another 5-7 minutes, or until cheese and crust edges are starting to brown.
  6. Allow to cool for 1-2 minutes and then slice with a pizza cutter and enjoy!

Notes:

Be sure to put this on parchment paper! It will stick to foil even if you spray it with cooking spray!

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Recipes

SAUTEED GREEN BEANS

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SAUTEED GREEN BEANS

SAUTEED GREEN BEANS

Yield: 2-3

Author: Jess Dukes
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

Instructions

  1. Heat large pan over medium high heat and add 2 tsp olive oil. Add green beans and cook undisturbed for 1 minutes.
  2. Add 1/4 cup of water and onion salt. Cover and cook for 8 minutes.
  3. Uncover and remove from burner. Add garlic powder, butter and salt and pepper to taste. Stir until butter is melted and green beans are coated.

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Dairy Free

EVERYTHING BUT THE BAGEL BRUSSELS SPROUTS

 

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My latest obsession is the everything but the bagel seasoning. I swear I could eat it on EVERYTHING. These are so yummy and crisp. Perfect for a veggie snack or a side dish to go along with dinner. They take just a few minutes to prep!

I made these dairy free with a vegan parmesan cheese and they turned out great, but you can easily use regular parmesan cheese if you are not dairy free.

These would also make an awesome appetizer, paired with a dip. I am loving them lately with the Tessamae Everything Bagel Ranch dressing. I water it down a bit to make it thinner and it tastes great with these brussels sprouts.

EVERYTHING BUT THE BAGEL BRUSSELS SPROUTS

EVERYTHING BUT THE BAGEL BRUSSELS SPROUTS

Yield: 4

Author: Jess Dukes
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

Instructions

  1. In a saucepan, add brussels sprouts and cover with water. Cook over medium high heat for 8-10 minutes.
  2. In a bowl, add brussel sprouts, olive oil, parmesan and everything but the bagel seasoning. Gently mix the ingredients together until brussels sprouts are fully coated. 
  3. Transfer brussels sprouts to the air fryer, sprinkle with salt and pepper to taste. Cook at 375 for 12-14 minutes, flipping every 4-5 minutes.
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Breakfast

GLUTEN FREE GRANOLA BARS

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GLUTEN FREE GRANOLA BARS

Author: Jess Dukes

Ingredients

Instructions

  1. Preheat oven to 300 degrees. 
  2. Combine oats, eggs, peanut butter, maple syrup and chocolate chips. Add stevia if you want bars to be a bit sweeter. 
  3. Mix together and spread out in a 13×9 baking dish. Use parchment paper for easy removal. 
  4. Bake for 15-17 minutes. 
  5. Allow to cool then cut into bars and drizzle with melted chocolate chips.
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Recipes

SPAGHETTI SQUASH PIZZA BITES

 

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I am a pizza lover, so whenever I can make pizza out of veggies, I am all for it! These are simple to make and perfect for a snack or an appetizer. These taste great right out of the oven, but also warm up really well in the air fryer as leftovers!

Get creative with this recipe! Play around with different toppings!

SPAGHETTI SQUASH PIZZA CUPS

SPAGHETTI SQUASH PIZZA CUPS

Yield: 4-6

Author: Jess Dukes
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Squeeze excess water from spaghetti squash.
  3. In a bowl, combine spaghetti squash, almond flour, parmesan cheese, oregano and salt. Mix well.
  4. Spray a muffin tin with non-stick cooking spray and add spaghetti squash mixture. Form into a cup.
  5. Bake for 18-20 minutes.
  6. Remove from oven and add toppings starting with pizza sauce, cheese and then the turkey pepperoni and italian seasoning.
  7. Bake for another 8-10 minutes. 

Notes:

These are great right out of the oven and warm up perfectly in the air fryer as leftovers. Just air fry them at 375 for 1-2 minutes!

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Health and Fitness

The Secret To Losing Weight Is Having The Right Mindset

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MINDSET WORK

I have been doing a lot of mindset work with my business coach. She always says that “our thoughts create our feelings which create our actions.” I realized that this mirrors my fitness and weight loss journey. I started my fitness journey at 215 pounds. I tried so many diets and I “failed” at them and then reward myself with junk.

THE THOUGHTS I HAD WHEN I WAS 215 POUNDS:

  • “I’ll never be able to actually change.”

  • “I don’t have what it takes.”

  • “I guess I am destined to be overweight for the rest of my life.”

  • “It’s too hard.”

  • “I have too far to go.”

None of these were positive thoughts and it was too overwhelming and stressful. I doubted myself that I could actually be successful. Every time that I fell off I was simply proving myself right, I could not be successful at losing weight.

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I FINALLY ADOPTED A COMMITMENT MINDSET

I changed my thought on September 28, 2012. Rather than thinking I had to far too go and I would never be able to change. I changed my thought to be:

“I am not going to quit this time.”

That thought made me feel empowered, in control, optimistic. I had the feelings and thoughts of when it gets hard, I am not going to quit. When I said the words:

“I refuse to quit this time.”

…it felt really good. When I felt good, I was then able to take positive actions. Figuring out how to overcome my excuses, showing up for myself even when it was hard, working through my struggle . It is easy to search for a quick fix when maybe it’s not a quick fix we need, we need to fix what’s inside of us first.

Weight loss is not a secret, it’s science. It’s just having the right mindset. But is your mindset serving you? I know mindset work is not the sexy thing, bit it’s a game changer. Here is what you need to know:

  • You can do a lot of things but you aren’t going to find success until your mindset matches your actions.

  • Your mindset is going to lead those actions.

  • You cannot create a positive result from a negative place.

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Maybe you or someone else out there reading this blog post is realizing that their thoughts are not serving you and you need to own it. Choose differently and to work on it. There is something called a “Bridge Thought.” It is hard to go from:

“I hate losing weight and I am always going to be overweight.”

to

“I can lose weight and love it.”

Maybe your new thoughts are:

“I am committed to learning how to lose weight.”

“I am committed to showing up for myself everyday.”

Think thoughts that you truly believe in your core and provides you a positive feeling that then allows you to take those positive actions.

JOIN MY NEXT VIRTUAL BOOTCAMP

I share this because I started this business to help even just ONE person have a breakthrough moment. My Virtual Bootcamps walk you through commitment mindset, nutrition coaching, at-home workouts and support from myself and my team along the way. If I can help change even ONE person’s life, it is all worth it!

Dairy Free

AIR FRYER GLUTEN FREE CHICKEN NUGGETS

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Anyone else’s kids OBSESSED with chicken nuggets? We eat our fair share of dino nuggets and wanted to make a recipe that had clean ingredients, was simple AND my kiddos loved! Let me tell you, my kids loved these! They are great as leftovers as well!

AIR FRYER GLUTEN FREE CHICKEN NUGGETS

Yield: 3-4

Author: Jess Dukes
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Gluten free chicken nuggets that are easy, crispy and kid approved!

Ingredients

Instructions

  1. Cut chicken into 1 inch pieces and set aside.
  2. Crack eggs into a bowl and scramble.
  3. In a separate bowl, combine almond flour, tapioca starch, salt and garlic powder. Mix well.
  4. Dip each piece of chicken into the egg mixture and then into the almond flour mixture. 
  5. Spray air fryer pan or basket with cooking spray, add chicken and spray chicken with cooking spray. This helps the chicken get golden brown and crispy. 
  6. Preheat air fryer to 400 degrees and then add chicken. Cook for 10 minutes, flipping halfway through.
  7. Serve with your favorite dipping sauce. 

Notes:

These store well in the refrigerator for a few days and can be reheated in the air fryer at 400 degrees for 1-2 minutes.

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gluten free, chicken nuggets, kid friendly, family friendly, air fryer, 6 ingredients, dairy free
dinner, snack
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Dairy Free

INSTANT POT PORK CARNITAS

 

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I have always been so intimidated by pork carnitas and let me tell you, this recipe is so easy and much faster than the traditional slow cooker carnitas! Pork carnitas are awesome because you can do so much with them! Nachos, tacos, salads, burrito bowls, enchiladas, omelettes – you name it!

We made these last night with homemade pico de gallo, romaine, guacamole and some sour cream – so good!

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INSTANT POT PORK CARNITAS

Yield: 6-8

Author: Jess Dukes
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
Quick and easy pork carnitas in the Instant Pot! So juicy and perfect to cook ahead for a weeknight meal!

Ingredients

Instructions

  1. Cut pork shoulder into 3 inch chunks. Sprinkle with salt and pepper.
  2. Using the saute feature on the Instant Pot, add olive oil and sear the pork chunks on each side for about 30-45 seconds and set aside. You may need to do 2 batches.
  3. Return the pork to the instant pot and add cumin, the juice from the oranges and limes, oregano, salt, garlic and chicken broth. Pressure cook on high for 30 minutes, followed by natural release.
  4. Once pork is cooked, shred with two forks and spread out thinly on a baking sheet. You may need more than one baking sheet or do this in batches.
  5. Add about 1/2 cup of the juices to the baking sheet with the pork and broil for 5 minutes to get the pork nice and crispy!
  6. Remove from broiler and toss with more of the juices. Serve over nachos, a salad or in tacos or a burrito bowl!
instant pot, low carb, healthy, easy, recipe, gluten free, dinner, weeknight
dinner
mexican
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Dairy Free

KOREAN BEEF BOWL

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INGREDIENTS

  • 1 lb ground beef

  • 1/4 cup coconut aminos

  • 1 tbsp sesame oil, divided

  • 1 tsp ginger, chopped

  • 2 tsp garlic

  • 1 tsp stevia

  • 1/4 tsp red pepper flakes

  • Spicy Mayo

  • Avocado, sliced

  • Sesame seeds

DIRECTIONS

  1. In a cast iron skillet over medium high heat, add 2 tsp sesame oil. Once the oil is hot, add ground beef. Break apart and cook until no longer pink.

  2. Meanwhile, combine coconut aminos, remaining sesame oil, ginger, stevia and red pepper flakes.

  3. Once beef is fully cooked, add in sauce and combine. Cook for 1-2 minutes on low heat.

  4. Serve with rice or cauliflower rice and then top with spicy mayo, sesame seeds and avocado.