Lindy Cranson Health

Love more, be adventurous, extend grace and soak it all in!!! 💗

My love! ❤️

End of school 📚 year classroom clean out and organization!!

Scrunchies!! Yes, please!! 🤣

Happy 4th of July! 🎇

✌️ years ago I made a decision to take care of my health 💪 so that I could be around for all the important moments in life! 💗

I knew there wasn’t a quick fix to change all the bad habits and coping mechanisms that lead me to being 45lbs overweight, but boy did I try!! Guilt and shame weighed me down for how I let stress, worry, anxiety and the bo***ge of food control my life. I knew this would continue until I was open, honest and vulnerable about how I felt from the inside out - tired, overwhelmed, sad, unworthy, hurt, inactive, terrible mom, even worse wife and out of control.

But God!! He showed me a light 🕯 that will not burn out! He provided HOPE! He was the lamp at my feet that guided my path to a friend that shared a 🎁 I will be forever grateful! 💜

I dived into this program with determination backed by a fantastic coach, encouraging 👭community, education 📖 and nutrition 🍓🥦🍎🥒🍆🥑 specifically designed for my goals! I did meet my goal in 4 🗓 months! I did achieve what I set out to do! 😊

Gratitude 💕 is what I feel! My life is completely different now! I look forward to waking ☀️ up each day with energy to be active 🏃‍♀️ with my family, serve 🙌 those around me and give this 🎁 of health away!

Ahhhh.....the water! 🌊

It’s hard to put into words the gratitude ♥️ I feel for the program that changed our lives! I am confident that the two 💑 of us are closer than ever before because we were able to strip away the things that were making us toxic - both mind and body! We are choosing to find the joy 😁 in each day and pass that on to those around us. We see how this program has changed our family tree 🌲! And I am brought to tears 😭 when I think of all our friends 👫 and family who have joined us and are now experiencing the same joy filled life! Thank you 😊 to the friends and family who have joined us on this health 💪journey and to those that support us!

Cajun Shrimp🍤, Sausage🐷, and Vegetable🥒Skillet 👇🏻 Makes 6 servings
Per serving
1 Leanest
1 Healthy Fat
3 Greens
2 1/3 Condiment
INGREDIENTS 28 ounces cooked shrimp
12 ounces jennie-o turkey sausage
3 Cups zucchini
3 Cups yellow squash
1 Cup asparagus
2 Cups red bell pepper
¼ Teaspoon salt
½ Teaspoon pepper
2 Tablespoons olive oil
2 Tablespoon Cajun seasoning
INSTRUCTIONS
In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.

Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
Garnish with fresh parsley if desired and serve immediately.

Skinny Garlic Chicken 👇🏻 Makes 2 servings
Per serving:
1 leaner
1 healthy fat
3 condiments
2 teaspoons olive oil
1 tablespoon garlic
2 teaspoons Splenda
1 pound chicken breast
1/8 tsp salt
¼ tsp pepper
Directions
1. Preheat oven to 450 degrees. Line a baking dish with aluminum foil and lightly coat with cooking spray. Set aside.
2. In small nonstick pan, add oil and garlic. Sauté garlic until tender about 1-2 minutes. Remove from heat and stir in splenda and water. (1/8- 1/4 cup of water)
3. Place chicken breasts in the foiled lined baking dish. Cover with garlic and Splenda, sprinkle with a little salt and pepper, to taste. At this point, you can place in refrigerator and store until ready to bake. If you store in refrigerator, it might take a little longer for the baking time.
4. Bake, uncovered, for 15-20 minutes until chicken is completely cooked. Cooking time will depend on the size and thickness of the chicken. Be sure to check for doneness after 15 minutes.
To serve: Plate each breast and spoon a little sauce over each.

Look at what Angela has done in just 3️ months to turn her health from frustration and depression, to celebration! 🤗
Angela: “I turned 40 and hated life! I hated my job, hated my daily routine, and was just flat out depressed, even though I really had so much to be thankful for. All I wanted was to wear a t-shirt and shorts and not have a HUGE muffin top! I read every health book and tried almost every program that I could afford!
When I asked people how to lose weight, I was always discouraged 🙍‍♀️with words of, “You will just have to deal with it, you are older now!” That just heaped on more depression! Then I found this program, which not only brought hope, but FREEDOM! I lost 35 lbs in 3 months and have never felt better, mentally and physically! I am so thankful for how great I feel mentally, physically and now financially too! So BLESSED.”

Cheesy “Potato” Casserole...and guess what, it’s not Cauliflower!
Makes 4 servings
Per serving
¾ Lean
2 ½ Green
3 Condiments
Ingredients:
5 Cups radish ¼ Cup onion, diced
1 tbsp low sodium/healthy homemade bullion powder 7 Tablespoons light cream cheese
1 Cup plain low fat greek yogurt
2 1/3 Cup reduced fat cheddar cheese

Instructions:
1. Preheat oven to 375.
2. Place peeled and dished radishes in a medium pot, and fill with enough salted water to cover the radishes.
3. Boil for 25 - 30 minutes, or until radishes are easily pierced with a fork.
4. Drain well, and rinse with cold water.
5. Place drained radishes in a bowl, add remaining ingredients and mix well.
6. Place into an 8x8 baking dish and bake for 30 minutes.
7. Broil for another 1-3 minutes, watching carefully so as not to burn the top.

Sine your light bright so others those that need you know where to find you! 💡💡♥️

Zucchini Fritters

2/3 Leaner Protein
2 vegetables
3 condiments
1 fat

Ingredients:
2 whole eggs
1/4 cup egg whites (or 4 real egg whites if you want to separate them)
1 cup grated zucchini
1 tbsp onion, thinly sliced
1 tsp olive oil
1/4 tsp black pepper
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp salt

Directions:
1. Grate zucchini.
2. Add in onion, garlic powder, pepper, onion powder, salt, eggs and egg whites.
3. Mix.
4. Heat olive oil in a small skillet over medium-high heat
5. Drop 2-3 tbsp of mixture into warmed skillet.
6. When edges begin to turn brown flip over and continue cooking on other side until bottom is browned as well.
7. Remove from pan and ENJOY!!

❤️ ❤️

Kayla’s story is extremely inspiring! 🔥Her drive to get her health BACK is amazing! Here is her story 👇🏻 “I had my second baby in November of 17. He weighed over 10 pounds! I had trouble losing all the weight from my first born who also weighed over 10 lbs. It was so hard to get motivated to do something. It’s not easy getting back to the way you were before a baby. 👶🏼They really change your body! So I decided enough is enough. I wanted to feel good about myself again and get my confidence back. o date I am down 32 lbs from my pre-baby weight! 🎉🎉🎉And down 70 lbs since having our son!!! I feel incredible and am regaining my confidence. I’m also down 4 PANTS SIZES!!!!!! If I can do this anyone can!”

What are you meant for? 🔥✨

Character cannot be developed in ease and quiet. ❤️Through experiencing trials and suffering, the soul can be strengthened, ambition inspired, and success achieved. 👊🏼

Kami's story 👉"I have struggled with my weight my whole life. About 3 years ago I was sick and tired of feeling sick and tired. I wanted to keep up with my kids. I wanted my back and feet to stop hurting. I wanted to live the life I was meant to live. This help program changed it all! 70 pounds lighter, full of energy, and living my life on purpose!" 🔥♥️ ✨

STUFFED PORTABELLA MUSHROOMS

Ingredients: -1.25 lb portabella mushroom caps - 2 cups shredded moderate-fat mozzarella cheese (3-6 grams of fat per ounce or 1/4 cup) - 1/2 cup of chopped tomato - 1/2 tsp of rosemary - 2 tsp fresh lemon juice - 2 tsp of fresh chopped cilantro - 1 tsp low-sodium soy sauce - 1 tsp olive oil -1 clove of garlic
Directions:
Preheat oven to 350 degrees. Combine tomatoes and mozzarella; toss with 1/2 tsp of olive oil, rosemary, black pepper and garlic. Next, remove stems from mushrooms caps and discard. Scoop out interior of mushrooms to create “mushroom bowls.” In a separate small bowl mix 1/2 tsp of olive oil, lemon juice and soy sauce. Using a pastry brush, apply soy sauce to both sides of mushrooms. Bake mushroom caps until soft then fill with tomato and cheese mixture. Cook for an additional 2 minutes until cheese is melted. Garnish with cilantro; divide into 2 portions and serve!

Micaela's story 👉"So much can change in a year! These two pictures were taken on the first day of school one year apart. 😳 I'm happier than I've been in a long time and am feeling like I got a ten year rewind! 👏🏻⏰ I was stuck and very unhappy with the way I looked and felt - steadily gaining about 5 pounds a year despite working out with a personal trainer 🏋🏼‍♀️ for two years and several failed attempts at dieting.
I prepared mentally to start the program and right before I placed my first order, my life turned upside down. 🙃I thought it was the worst possible time to spend money on myself as my household had gone from 2 incomes to 1 and I was suddenly a single mom with three very busy kids. 💰I almost changed my mind but decided I was worth it. I refused to go up another size in clothing. I longed to feel better about myself -- for so many reasons. Rather than buy all new clothes, I decided to give this wonderful program a try. It seemed easy and convenient with minimal prep involved. I was super busy with my job and three children and didn't have time for a complicated program, but I had the desire to lose weight and feel better. I lost 35 pounds in three months and have kept it off for over 6! 🎉I now have so much more energy, confidence, and am overall happier than I was before! I am now paying it forward by helping my family and friends reach their goals and am rocking it as a single mom! 💪🏻 There will never be a 'perfect time', but you are worth the investment in yourself. 💎You will not regret it! Reach out and discover how this program can change your life!" 😊

♥️

Crispy Zucchini Chips

Ingredients:
1 1/2 cups before cooked (3 Greens)
1 teaspoon olive oil (1 Healthy Fat)
1/8 tsp sea salt (1/4 Condiment)

Directions:
Preheat oven to 200 degrees. Line a large baking sheet or two small baking sheets with parchment paper. Spray lightly with cooking spray. Place zucchini slices in a single layer on parchment paper. Bake for 3 1/2 to 4 hours until desired crispness, turning zucchini slices occasionally.

Servings: 1 1/2 cups or 3 greens, 1 healthy fat and 1/4 Condiment.

Jennifer's story 👉"So, today is a pretty big day for me, I think "55" is my new favorite number! 😎So here we go...I am still on on my road 🛣 of health transformation....and officially today I have lost 55lbs and 55 inches! 🙌

I made this decision and starting changing my habits for good because I felt soooo bad! 😨I am off ALL medications completely! 💝👩🏻Diverticulosis symptoms gone...depression gone... insomnia gone...hot flashes gone...joint pain gone...heartburn gone...headaches gone!

I finally feel a FREEDOM 🌈 from all that was hindering my optimal health in the past! ❤️I became a Health Coach because I am so overcome with JOY that all I want is for everyone else to feel what I feel! 🤗

When I reached out to my coach via Facebook, 💻I was negative, skeptical, and thought yeah we will see if this works....only because of so many other things I had tried and multiple failed attempts!! 😱I said I will give it 1 month! Well the rest is history! 😊

This has been by far the 💯percent best decision ever!! To be able to give others HOPE 🤗and guide them through optimal health, to help people believe that YES, 👊there is something that works, has shown me such a bigger PURPOSE...so much bigger than me!"

Fresh Asparagus Guacamole

Ingredients:
1/4 cup Jalapeno Pepper, raw
3 cup Raw Asparagus
1/2 cup Raw Scallions
1 cup Raw Tomatoes
1/4 tsp Salt
1 tbsp Garlic
1/4 tsp Hot Pepper Sauce
1/2 tsp Pepper
1/2 tsp Worcestershire Sauce
1/4 cup Cilantro
1 tbsp Lemon or Lime Juice
Preparation:
1. Prep the ingredients separately as follows and set aside: Cut asparagus into small pieces. Thinly slice scallions. Chop the fresh cilantro. Mince garlic and jalapeno pepper. Dice the tomatoes.
2. Place the asparagus into a steamer insert and set into a pot over one inch of water.
3. Bring the water to a boil.
4. Place a cover on the pot and steam the asparagus for 5 minutes.
5. Transfer the asparagus to the bowl of a food processor and puree until smooth.
6. Combine the asparagus puree with the lime juice, cilantro, scallions, jalapeno pepper, garlic, tomato, Worcestershire sauce and hot pepper sauce in a large bowl, gently stir to combine.
7. Season with salt and pepper.
8. Chill in refrigerator.
Please note: One serving provides 1-1/2 green and 1 condiment.

Bunless Garden Burgers with Green Bean Fries

Green Bean fries:
1 cup green beans (2 green)
A few spritzes of PAM
Garlic powder
Onion powder
Salt
Pepper
1 1/2 Tbsp Walden Farms Ranch (3/4 condiment)

Directions:
Pre-heat oven to 425 degress. Spray a few spritzes of PAM on a foil-lined baking tray. Spread out green beans in a single layer. Lightly sprtiz the beans with PAM (a tiny covering). Sprinkle with garlic powder, onion powder, salt and pepper. Personally I didn't count these as condiments since it was less than an 8th of a tsp each. But please use the spices at your discretion. Bake for 30 minutes or until aldente. I use this same method for roasting broccoli and asparagus, and they turn out wonderful!

Bunless Garden Burgers:
2 Garden Burger Patties (1 lean)
4 large iceberg lettuce leaves (1/2 green)
4 thin slices of roma tomato (1/2 green)
2 oz sliced dill pickles (optional snack)
2 tsp Walden Farms Chipotle Mayonaise (1/4 condiment)

Directions:
Lay two lettuce leaves on top of each other in two piles. Cook the garden burgers as directed on the package. (I'm a sucker for the Morning Star Farms Garden burger Grillers Original - but if you use the Boca, you still need to add 2 healthy fats, which you could use for your mayo or ranch for the fries. Your choice). Place a cooked garden burger patty on each lettuce "bun". Spread one teaspoon of the chipotle mayo on each burger and top with sliced tomato and pickles. Wrap the lettuce around the burger to form a pouch.
Serve with green bean fries and ranch for dipping.
You can use whatever lettuce you want, but I find I prefer the crunch that iceberg gives the bunless burgers. Butter lettuce is too limp for this purpose, IMO. I haven't tried it with romaine, but I imagine it would be good too!

Don't ever forget what you are capable of! Do the thing. Whatever it is that you are not doing because you are afraid, do it. Do it now. We only get one shot at this, you can do it! ✨🔥

What one thing can you do today to make your life better? ✨🔥