It's here... LAUNCH DAY

Heeeello, friends! Today is a BIG day. First and foremost, it is my fourth wedding anniversary! (Some may say it’s our “golden” anniversary since we were married on the fourth!) Second and also very important–we are now LIVE! Meaning you can finally buy and download the Shed for the Wed Nutrition Program on our website! YAY!

My goodness, this has been a labor of love. And I am beyond excited to be able to share it with you. I have been working on this program for the past 4 years. While I’ve had many brides go through different iterations of the program - it is now here and packaged up neat and tidy and easily accessible for all of you! I’m not going to lie I feel like I birthed a child. Feeling a bit emosh right now.

To thank you for following me on this journey I have a special 20% discount on the Silver plan just for blog readers! Use code: TWOSHEA20 at checkout. Code expires 10/11/18!

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Curious about the plan?

SHED stands for Soulful Healthy Eating Decisions. It’s what the program is all about. This plan makes you feel good from the inside out! When you eat this way you will find your way to the healthiest version of yourself, slimmed down for the gown, if you will!

The Shed Nutrition Plan has 3 components:

The Handbook

This is your comprehensive guide for healthy living during your Shed journey. 

With this helpful handbook you’ll set your goals to achieve while gaining essential nutritional education as well as 

• Portion control

• Dining out guide

• Detox guide

The Cookbook

The life essence of the Shed program. 

The cookbook is comprised of original recipes that help you lose weight and taste great. All were created with three main goals in mind:

• Anti inflammatory - zen for the body

• Low glycemic load - low sugar

• Nutritarian - phytonutrient dense

The Meal Plans

The 8 weeks of Shed for the Wed meal plans are the suggested sequence of meals for the 8 week duration of the program. 

Each unique plan is flexible so that your eating habits fit with your schedule.

The premium programs (Gold and Platinum) have one-on-one coaching sessions with yours truly!

To learn more about the plans check them out here:

Questions? Read this first!

Have more questions? Send me a note - alexandra@shedforthewed.com! Or slide into my DMs on Insta ;).

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Cheers to many more adventures to come!

Rainbow Buddha Bowl

Coming 'atcha today is another teaser for the Shed cookbook!! Guys, seriously, I'm too excited to share it with you soon! Another tasty #plantbased veggie, fiber-heavy, meal. All of those things don't typically mean delicious, but I swear guys, this buddha bowl is LIT. I'll let the recipe and photo speak for itself! Xx - AHS

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Rainbow Buddha Bowl

Serves 3 

Ingredients

• 1⁄2 cup uncooked quinoa, rinsed

• 1 cup water

• 1 tbsp coconut oil

• 1⁄2 yellow onion, diced

• 1 clove garlic, minced

• 2 carrots, peeled and diced

• 2 bell peppers, sliced (for some color!)

• 1 (12 oz) bag broccoli florets (steam-able in bag preferable)

• 1 1⁄2 tbsp liquid aminos

• 2 tbsp organic almond butter

• Pepper

Instructions

Place quinoa and water in a small pan over high heat. Once it boils, turn heat down and simmer until water is absorbed, approximately 10 minutes. Set aside.

In a wok (or large frying pan) heat coconut oil over medium-high heat. Add onion, garlic, carrots and optional bell peppers. Stir frequently until onion
is translucent, 3-5 minutes. Steam broccoli in microwave for about 3 minutes.*

Add broccoli and quinoa to wok, stir. Add liquid aminos and almond butter, mixing thoroughly so everything is coated. You can add a little bit more liquid aminos, if necessary. Pepper to taste. Serve warm.

*Alternatively, you can steam the broccoli in the pan, but takes longer. Add broccoli to the pan with the other vegetables, and place a lid on top. Check frequently until broccoli is bright green. The texture may be a bit different, but equally yummy.

Zucca Fresca: Italian Style Butternut Squash

First, let me proclaim my love of butternut squash. I think it is so much different and more interesting than normal yellow squash, or zucchini, pumpkin, or almost any other vegetable (technically fruit) in the gourd family. There is something about the flavor and texture that just gets me.  I also think that it is a great starter squash for the health novice. It has enough flavor that, if you are open to new textures, is a perfect veggie to start with. Can we also talk about how versatile it is? It could be used in ravioli, soup, pie, or as a main like this recipe! It is also very filling, full of fiber, and countless phyto-nutrients! If you want to know more about the awesomeness that is butternut squash, check THIS out.

This particular butternut squash I had bought without having any big plans for it, but I surprised myself with this gem of a concoction.

I may have mentioned that I am descended from generations of Italian-Americans. I also spent 5 months living in Florence (one of the best life decisions ever- email/tweet me, if you ever want to talk about it. Full disclosure: good luck getting me to STOP talking about it). And pretty much my upbringing consisted of awesome Italian meals daily. My mom is an amazing cook, as was my grandmother, and if I inherit any of their skills in the kitchen all will be good in the world. All of that is my precursor to say that Italian food is my weakness and where my improvisational style lends towards the most. So naturally, this butternut squash is mixed with a variation on a cooked caprese salad.

You really can’t go wrong with fresh mozzarella balls, tomatoes, and basil. This dish was absolutely delicious and I couldn’t stop eating it. Make this. Seriously, it will make your day better. I promise.

Disclaimer: if you are at the back end of your shedding journey, I advise you to cut back on the mozzarella included. I would not eliminate it because it really adds a lot to the dish, but it does not need to be as cheesy as the recipe below.

Serves 2 generous portions

Ingredients

• 1 2lb butternut squash halved lengthwise and seeded

• 3 tbsp olive oil

• salt and ground black pepper

• 2 pints grape (or cherry) tomatoes

• 2 cloves minced garlic

• ¼ cup of vegetable broth

• ½ 1 onion chopped

• ¼ cup fresh basil

• 4 oz bite size fresh mozzarella balls

Instructions

Brush cut sides of squash with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick all over with a fork. Bake, uncovered in a 375F degree oven for 30-40 minutes until tender.

Meanwhile place tomatoes in a large bowl. Add remaining 2 tbsp olive oil, minced garlic, and salt to taste. Stir to coat. Place tomato mixture in a baking dish. Bake in oven with the squash for the last 20 minutes

In a large skillet bring vegetable broth to a boil, add onion. Cook for about 3 minutes until tender. Remove skillet from heat. Add roasted tomatoes to skillet with onion. Gently press down on tomatoes to pop them (spatula works well!). Add mozzarella and basil to tomato mixture, toss well.

Using a fork, scrape the squash from shell. Mix into skillet mixture. Serve hot!