Sushi Bowls

A few years ago I lived in California for a little over 6 months and my sushi obsession began. You could get all you can eat sushi in just about every city and I used to grubbbb. Now, living in Oklahoma, I crave it often but cannot get all you can eat (meaning the sushi in Oklahoma is basically not worth my time or money..haha just kidding but to be fair it’s just not the same) so I make it at home. Although I love to make it, It can be very time-consuming to roll sushi for just myself. (Ryan is the pickiest eater EVER-won’t even look at it. LOL) The last time I was craving sushi I had every intention to make a few rolls until I realized I didn’t have any saran wrap and well… throwing everything in a bowl was easier.

It’s my new go-to and definitely saves me lots of time!

  • Sushi rice
  • Avocado
  • Cucumber
  • Wasabi paste
  • Soy sauce
  • Sriracha
  • Mayo

Counting Macros Day One & Two. DID I FAIL? Fourth Of July Shenanigans

Let’s get down to the nitty gritty (anyone play HQ trivia??) If you download it use my code lexrussell5 to give ya girl a free life.


Day One of counting macros was a toughy. Just because I am used to eating whatever I want, with caution. So I would reach for something but my discipline would shake its pointer finger at me similar to what I do to my puppy when she is trying to hide her bone in my clean laundry.

 I tracked all of my food using #MyfitnessPal which makes it easy to input exactly what I am eating.


Day One: 

Breakfast: Lots of fruit (Watermelon and Strawberries) Not weighed but used my best judgment. One cup of each. With black coffee.

Lunch: Baked salmon and quinoa. 90 Grams of each


Snack:  Watermelon and #Quaker ranch rice crisps.


Dinner: Taco Mayo. JUDGE ME haha. Just kidding but I actually do think I still hit or stayed under my macros for the day. I had a cilantro rice bowl and chicken and a chicken /rice burrito. 😛


Woke up weighting 130lbs. One pound lighter than the previous day. I was soon hungry but I felt good!

Day Two: Fourth of July!!!

Breakfast: Sausage and bacon breakfast tacos made with lots of #Velveeta cheese and a flour tortilla. ***The take away here is I only ate one taco when honestly I could have eaten 12 AND I’m not perfect. This should give you validation that if you want the damn taco EAT THE DAMN TACO!!!

Lunch: McAlister’s in OKC. I had half a salad with ranch and half a sandwich.

Snack: Ranch dip with ruffles and like 10 hot cheetos. (Could have eaten the whole bag but selffffff control, rightttt?)

Dinner: Pork loin with BBQ sauce and a few potatoes from a bag of precooked microwavable …you know…they sucked so I only had a few.

Woke up weighing 131lbs. Grubbed yesterday so it makes sense and I am not upset about it at all!

**A few notes: 

  1. If you are eating something “unhealthy” the fact that you realize it is AWESOME. Which means you probably understand that YES you can have it and you SHOULD but you also need to keep in mind how important portion control is. 
  2. You are not perfect nor should you act like it. Enjoy time with your family. Eat the hotdog, drink the margarita. One bad meal isn’t going to make you fat like one healthy meal won’t make you skinny. It’s a process.
  3. Don’t quit! Even if the scale hasn’t moved, that doesn’t mean you’re not making progress. Take some progress pictures, choose healthy options day by day, and don’t be so hard on yourself! 

Thursday 7/5/2018: I am eating lots of watermelon, drinking lots of water, and chugging coffee like it’s going out of style this morning.



Getting Real About Counting Macros

MACRONUTRIENTS, Macros, tracking your food, #myfitnesspal, SO many different meaning. If you don’t know what counting macronutrients is, here is an article that explains it. In Alexis’ terms it’s tracking the fats, carbs and proteins you are putting into your body every, single day. Monitoring this helps you from over-eating, KNOWING what you are eating and how much you should be eating, to hit your goals!

 A few years ago, when I was overly OBSESSIVE about what I put into my mouth, I hired a coach to help me adjust my macros daily to reach my goals. I wanted to learn about counting macros for my specific body so that in the future I could do it on my own.


Basically I paid him $100 every month for seven months and he told me exactly how many grams of fats, carbs, and protein I could have in a day. From there I would weigh my foods each day to make sure I hit my numbers as closely as possible. (Hannah, if you’re reading this- God Bless your family for dealing with me doing this every meal) He adjusted my numbers, as needed, depending on my report for the day. (How I was feeling, if I was lifting, doing cardio, hungry, not hungry, etc.)  When I was lean enough (I think my weight was 124) then I “reverse dieted”. (The main reason started to reverse diet was because I was literally miserable. Had zero energy, eating very little, so I said F*** this and told him I was ready to reverse it- AKA start eating more)


YES, I hit my goals. NO, it was not worth it. Still to this day I am ALWAYS thinking about food. Healthy foods, poor choices of foods, snacks, what/when I will eat next, the macros in every single thing I eat, etc. I turned even more obsessive and it was exhausting!


*The coach I was working with had me dieting for almost 18 weeks so I believe that is what went wrong.*


The only way I would ever count my macros again or recommend someone else count their macros is if:

  • I was trying to stay on track with my eating for a short period of time. Tops 4-5 weeks. For example- If I was going to be beach in a month and wanted to lose a little bit of weight.



  • You are new to working out and eating healthy and you need to learn the macros of foods you are putting in your body and how much you can have of those foods to still hit your goals.

Just like anything else on my page I encourage you to do your research! You don’t have to count your macros to lose weight. Take a step back, analyze what foods you are putting into your body on a daily basis and make adjustments as needed. Focus on whole foods full of nutrients!




BBQ Pulled Pork And Fresh Pineapple Pico De Gallo

The easiest BBQ pulled pork comin’ at ya with fresh pineapple Pico De Gallo!


If there is one thing you must know about me it’s that when I’m  in the kitchen, more often than not, I do not measure things. I eyeball just about everything and I’ve done it for years! LOL.  I know what you’re thinking…. Yes, it has gotten me into trouble a few times but no, I have not stopped doing it.

I also adjust all recipes to taste. 

For the pulled pork you will need:

Pork tinderlion

About 2 teaspoons of Paprika

About 1/2 bottle of your favorite BBQ sauce

About 1 teaspoon Salt/Pepper to taste

About 1/2 Cup Water

For the Pineapple Pico de gallo you will need:

About 1/2  a Pineapple, in small cubes

2 Roma Tomatoes, in small cubes

The juice from half a large lime- to taste

1 clove of fresh garlic, minced

1 Jalapano, rinsed, seeded and minced

Salt/Pepper to taste

Cooking the pulled pork:

Place pork tenderloin, paprika, BBQ Sauce, and Salt/Pepper in crock pot on high for 6 hours.

Reduce heat to low, shred pork, cook on low for 1 more hour.

Whipping together pineapple pico:

Combine pineapple, tomato, jalapeño and garlic. Add lime juice, salt and pepper to taste


Homemade Sushi

Trial and erroring over here so no one else has to! Tonight, I have perfected homemade sushi!! I am an avid sushi lover and I am so excited I took on this challenge because sushi can get expensive at restaurants.

You’ll need:

Sushi Rolling mat- I bought mine here.

Nori Seaweed- I bought mine here.

Anything extra you want in your sushi.  I used cucumber and avocado.

Sushi rice

Rice Vinegar



For the mayo sauce:



For the dipping sauce:

Soy sauce

Wasabi paste

Cooking the rice:

This step is VERY important. Cook the rice exactly how it says on your sushi rice container.

Once the rice is done cooking:

*Only handle the sushi rice with a wooden spoon. It is VERY delicate and needs to be handled with proper care.

Do not scrape the bottom of the pan. If you have followed your sushi rice directions, it should come out perfectly cooked.

Move the rice from the pan to a container.

Combine rice vinegar, sugar and salt. Warm on the stove top or in the microwave until salt and sugar have dissolved.

Pour over rice and mix together with wooden spoon.

*I cooked 1 cup of rice and I used:

2 tablespoons of rice vinegar

3/4 tablespoon sugar

1 teaspoon salt

*The rice needs to cool completely before moving on*

Do not put it in the fridge. I found that just leaving the rice alone for a few hours was my best bet.

Once the rice has cooled completely:

Wrap your sushi roller in Saran Wrap- this will prevent it from getting food on it.

Prepare a bowl of warm water for your fingers while rolling your rolls.

Cut up anything extra you want in your sushi. For me this was avocado and cucumber.

Now, you’re ready to start rolling!!

*If you have never rolled sushi before or you just need some extra help, find a YouTube video that can help you with this step. Not to worry, once you get the hang of it it’s super easy! At this point, you will want to wet the edge of your nori seaweed with a little water so that it sticks when you do your final roll.

Take a nori seaweed wrap and lay it on your mat.

Dip your fingers in your warm water and grab some rice and spread it on your seaweed. Add anything extra you want.

Grab the side of the mat closest to you and fold it over. Basically it should just grab everything that is in your roll.

continue to fold with your mat until you reach the edge of the nori.

At this point, you will want to wet the edge of your nori seaweed with a little water so that it sticks when you do your final roll.

Congrats! You have rolled a roll!

Now, this next part can be a little tricky but you got it!

You’ll need to take a sharp serrated knife and wipe it with a wet paper towel and cut it into bite size pieces.

The mayo/Sriracha sauce: Mix together 2 tablespoons of mayo with 1 tablespoon Sriracha. Adjust for flavor and personal preference.

You have made homemade sushi!! Awesome job! I would love to know if you tried making your own sushi. Let me know in the comments!

THE Perfect Boneless Wings 10/10 recommend

Youuuuu guys! 10/10 recommend you make these boneless BBQ wings(also made buffalo) for dinner. So easy and they taste amazing!

Ryan came home yesterday with an order BBQ wings and an order of buffalo wings from a local restaurant and man I was craving them all day. Instead of running out and buying more, I thought I’d give ’em my best shot. Went to Braums for some Chicken breasts and got to work. I do not want to keep you a second longer, read below!

Items you will need:

  • 4 Chicken Breasts
  • Vegetable oil (OR your oil of choice for frying)
  • Your favorite BBQ sauce
  • Franks red hot wing sauce Buffalo

For Dry mixture:

  • 2 cups Flour
  • 1 tsp. Paprika
  • 1 tsp. Garlic salt/ 1/4 tsp. pepper
  • 1 tsp. Cayenne pepper

For wet mixture:

  • 1 Cup milk
  • 1 egg

Cut chicken in chunks

Mix your dry in one bowl and your wet ingredients in a separate bowl. The trick here is to dip your chicken pieces in each mixture, TWICE starting with wet.


once all the chicken is coated, place on a plate, in a single layer and let sit in the fridge for 20 mins. This is especially important as this will ensure all the breading sticks properly.

After 15 minutes, heat your oil in a pan. Once it is 350º, begin carefully placing your chicken chunks in the oil. About five to six minutes on each side or until golden brown.

After your chicken is cooked, let drain on paper towel for five minutes(to get off excess grease). While chicken is draining, warm your choice of BBQ sauce in one dish and your franks red hot sauce in another dish…or in my case, both. 🙂

After your chicken has rested for 5 minutes, toss chicken in sauces.

Enjoy with your choice of dipping sauces. Ranch. Blue Cheese. Whatever your heart desires!  img_0523.jpg

Baked Salmon

Living in Oklahoma it’s hard to get your hands on fresh salmon. You try to convince yourself (and others) that the frozen salmon is just as good as the fresh, but it’s just not. The texture. The taste. The smell. No matter how much you doctor it up it’s just not the same.

I ran to the store yesterday to score some 75% off Valentine’s Day candy and grab a few other things. I picked up some salmon that was fresh, never frozen and happened to be marked down! Score and score!

This salmon recipe is by far my favorite. I find myself using this marinade every time I have fresh salmon on hand. It is so simple and I almost always have the ingredients on here at the house.


You’ll need:

  • 1/4 Cup Orange Juice
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Brown sugar
  • 2 Tablespoons Vegetable oil

Mix all ingredients together and pour over salmon. Marinate salmon(in fridge) skin side up for 30 minutes to an hour.


Bake 425° for 15-18 mins. (Depending on how big of a piece of a salmon you have)