FitGirlsGuide 28DayJumpstart Program: Week 1

I’m sure you’ve noticed a slow-down as far as posts go. I have a good reason! You see I’m currently doing the 28 Day Jumpstart program by FitGirlsGuide. That means for the next few weeks, I will not be posting recipes unless they are ones I’ve cooked up for my family. And if I do post something that centers around me individually, it will mostly consist of notes regarding my health journey and the food experiences I’ve encountered while participating in this challenge.

If you like anything you see, by all means go check FitGirlsGuide out for yourself! Not only do they put together a wonderful meal-plan for you with daily exercises, but there’s a community of supportive individuals who are doing the same challenges as your with similar goals – and best of all, they’re SUPER encouraging. Sometimes that’s what we need most.

I’m only mid-week but since I’ve already experienced each meal that is scheduled for the entire week, I’m going to do a little recap on each entree today. Usually it helps to hear others experiences with food before you know for sure if you want to try something out for yourself. 

Cherry Pie Fridge Oats:
I always look forward to breakfast during week 1 of this challenge because I love Cherry Pie Fridge Oats. They’re delicious, extremely healthy and easy-as-pie to assemble the night before; perfect for those who are on the go super early! I eat mine cold and with a hot cup of coffee after finishing a session on the elliptical. 

                                             Roasted Veggie Power Bowl:
For lunch, you’re given the freedom to pick and choose your vegetables. I like to sample a variety of ways of preparing the Roasted Veggie Power Bowl and in the past have came up with dishes similar to a burrito bowl at Chipotle or chicken fried rice (above)…or I will green it out and pack on the vegetables (also above). However, if you like to just follow the ingredients and instructions to ensure you’re doing the challenge just as it’s been laid out for you; the main recipe is still fantastic! 

Little suggestion – make your own homemade hummus. While store bought hummus is the quick way to go, there’s nothing like the taste of freshly grounded chickpeas and tahini sauce. 

Sweet Potato Street Tacos:

I remember the first time I scanned the Week 1 Menu, I was hesitant at first on if I was going to like the Sweet Potato Street Tacos. Before FitGirlsGuide, I didn’t really eat sweet potatoes. I guess you could say I was a regular stuck up Russet potato kinda-gal. There is truth that you don’t know what you’re missing out on if you don’t actually “get out there” – and the same goes for food tasting. These tacos are delicious! 

So I guess that means sweet potatoes are pretty special; you can’t throw just any ingredient in a corn tortilla and pass it off as a “taco.” 

Pita Pizza:

Truth be told, I’ve never met a person who doesn’t like pizza. So I have a hard time believing that someone is going to read “Pita Pizza” and think “Ew, there is no way I am going to like that.” Think of them as individual pizzas on a flat piece of round pita bread that you get to add healthy ingredients to and then cook in the oven for a few minutes. Sound good? No. It sounds GREAT.

Pasta Arrabbiata


It feels like it’s been some time since I’ve done a meatless Monday post, let alone cooked a meatless meal on a Monday. While searching for clean-eating recipes for the week, I stumbled upon this one from Yummily Yours that I had to try since I’m still in the quest for finding the perfect natural (aka unprocessed) marinara sauce. 

It’s crazy how little amount of time and effort it takes to make a marinara. I like more chunks of tomatoes and less “sauce” in mine, so I don’t necessarily puree the tomatoes – just halve them and cook or bake. Tomatoes are magical like that. 


So Arrabbiata is a spicy sauce that is made from garlic, tomatoes, and red chili peppers cooked in olive oil. I laid low on the red chili peppers and used chili powder myself because I was going to have the children try the sauce, but my husband deemed it an “adult meal” and now I know next time to actually use red pepper FLAKES, not ground chili. I left it as it’s intended to be cooked in the recipe below though. 

I was most thoroughly excited about learning how to get that “restaurant shine” you see often see in pasta dishes when I tried this recipe. The secret? Add a little under half a cup of the water you cooked your pasta in to the skillet you’re cooking your tomato mixture in. Who would have thought?!

Pasta Arrabiata
Serves 3
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 8-ounces linguine pasta
  2. 1/4 cup olive oil
  3. 2 garlic cloves, minced
  4. cherry tomatoes , sliced into halves
  5. 2 tablespoons chilli flakes
  6. 1/4 cup chopped parsley
  7. grated parmesan, for topping.
  1. Bring a large saucepan to a raging boil and add pasta. Cook according to package.
  2. In the meantime, heat olive oil in a skillet over med-high heat. Add minced garlic, allowing to saute; 3 minutes. Next add the tomatoes and cook until they appear softened and the skin looks slightly broken.
  3. As pasta is finished, drain all but 1/3 of pasta water if possible. Add just pasta to tomatoes and mix well, adding salt and pepper for taste if desired. Next add pasta water, stirring so that the water and olive oil are combined. This sound appear to thicken the sauce some.
  4. Garnish with chilli flakes and parsley, stirring again to combine. Serve with grated parmesan strips overtop.
Adapted from Yummily Yours
Adapted from Yummily Yours