Helping Moms Make Positive Changes Through Healthy Living
Shannon Jay Dougherty, Chandler resident, wife and mom of two, co-founded Fit Mom Diet with Kim DeLorenzo six years ago to help moms make positive changes in their lives.
“My scars and struggles were the inspiration for a community designed to help educate, support and inspire moms,” she says. “My goal was to relate with parents overwhelmed with the responsibilities of raising children and taking care of themselves. Most importantly, my goal was to change lives, one person at a time.”
Fit Mom provides resources to help moms at every stage of their fitness journey. They primarily have an online presence and teach that the key to happiness is rooted in a clean and healthy diet, an active lifestyle, and a positive self-image.
“Don’t let others define you. As an adult, I no longer look for just the good in people, I also search for the real. While good is often dressed in fake clothing, real is naked and proud no matter the scars. I’d rather see your real, authentic self any day. It’s better to be real and flawed than really fake and a facade. Get naked people!”
Learn more about Fit Mom Diet and download their books at FitMomDiet.com.
GOAL: Morning Kick-start
Raisin Nutmeg Ezekiel Bread Pudding
10 slices Ezekiel raisin bread (Food for Life brand)
3 cups unsweetened vanilla almond milk
2 whole eggs 2 egg whites
1/2 tbsp. vanilla extract
4 tsp. Stevia
1 tbsp. cinnamon
1/2 tbsp. nutmeg
Pinch of salt
Non-stick cooking spray
Strawberries, chopped walnuts and Greek yogurt (optional)
1. Preheat oven to 350 degrees Fahrenheit. While oven is heating whisk all wet ingredients, stevia and spices in a large bowl.
2. Tear each slice of bread into about 8 pieces.
3. Spray a 9″x13″ baking dish with non-stick cooking spray and place the bread into the dish.
4. Cover the bread with wet mixture and with hands, press down until bread is evenly moistened.
5. Bake in the oven for 50 to 60 minutes.
6. Serve topped with strawberries, walnuts and Greek yogurt.
GOAL: Super Food Nutrients
Cranberry Kale Quinoa Salad
2 cups water
1 cup Inca Red Quinoa
10 leaves kale cut into small pieces
3 tbsp. coconut oil
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1 large garlic clove, minced
1 tsp. of cracked ground pepper
1 tsp. of sea salt
½ cup crumbled feta cheese
1 cup chopped walnuts
1 cup unsweetened cranberries
1. Bring water to boil in saucepan. Stir quinoa into boiling water and reduce heat to low. Place cover over saucepan and allow water to full absorb. Remove from heat and allow quinoa to sit covered for 5 minutes.
2. Whisk coconut oil, lemon juice, Dijon mustard, garlic, pepper and sea salt into bowl until mixed. Place kale in a large bowl, drizzle dressing over kale and stir thoroughly.
3. Add fully cooled quinoa, feta, walnut and cranberries to kale. Mix until fully incorporated and serve.
GOAL: Power Protein
Slow Cooker Short Ribs
2 lbs. boneless short ribs
26 oz. chopped tomatoes
8 oz. tomato sauce
2 tbs. tomato paste
3 tbs. tapioca flour
3 cloves garlic, minced
2 tbs. extra virgin olive oil
1 yellow onion, chopped
1 cup white wine
1 cup beef broth
2 sprigs of rosemary, chopped
6 springs thyme
Salt and pepper to taste
1. Place tapioca flour and short ribs in large bowl or Ziploc bag and toss together.
2. Place olive oil in large pot over medium heat.
3. Once warm, place short ribs into pot and brown on all sides.
4. Transfer the browned short ribs to the slow cooker.
5. Add the remaining ingredients to the slow cooker and cook on low heat for 4-6 hours (cook times will vary).
6. Serve over mashed sweet potatoes or mashed yams.