Kelli France »

Chic just got real. The Style Lately website is officially up and all items are now available for purchase including this “Chic just got Real” top! I’m SO giddy!!!

Oh and for every order you place at StyleLately.com YOU give 11 meals to hungry families in need. Proceeds go to the leading national hunger nonprofit.

P.S. I love this look for a dressy casual look. In fact, I wore this outfit when I spoke to a large group of Utah Beachbody Coaches. It’s comfortable but chic.

xoxo, Kelli

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SHOP THE LOOK:

Mother:

“chic just got real” top | style lately

white blazer with black trim | h&m | similar

black high waisted skinnies | forever 21

 heeled black combat boots | tillys

Daughter:

maroon bird sweater | forever 21 (old)

white skinnies | thrifted

black suede wedges | target

Photographer: Paige Nicolle

xoxo,

 

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SKINNY CINNAMON FRENCH TOAST
Ingredients:
Coconut oil or cooking spray
1 large Egg
1 Egg White
1/2 cup Almond Milk
1 tsp. Cinnamon
1 tsp. Vanilla Extract
3 slices Whole Wheat bread (I used Dave’s Killer Bread)
Maple Syrup for topping
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1.Heat a griddle or large pan on medium and lightly coat with coconut oil.
2.In a pie pan or shallow bowl combine the egg, egg white, cinnamon, vanilla and whisk until all is combined, don’t worry if the cinnamon clumps, just get as much smooth as you can.
3.Then dip (one at a time) the bread into the egg mixture letting it sit in the mixture on each side for half a minute to soak up all the eggy goodness. Once each side is coated hold over the pie pan so that any excess will drip off and then place on your hot griddle.
4.Let each side cook until golden brown before flipping it about 3 minutes. Don’t squish because you want them fluffy and delicious. Flip and repeat. Serve with maple syrup.
Enjoy!

xoxo,

 

WHY I’M NOT WORKING OUT FOR THE NEXT 2-3 WEEKS:
So I recently got diagnosed with Epstein Barr (aka MONO).

I thought I was getting better so last weekend I went on a 2-hour hike and did #CoredeForce but that just about did me in. I was all kinds of tired last week and hardly functional.
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I feel super sad about this but I am not going to be able workout out for the next 2-3 weeks. This is harrrd for me as a coach who loves the benefits of fitness!
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HOWEVER, I WILL BE DOING THE #CHICFITBOOTCAMP EATING PLAN that my clients do so that my eating will be on point!

80% of weight loss is from what you eat so that’s what I’m going to focus on since that’s what I have energy for and control over.

I’m hoping that by slowing down and resting a bit that I will be able to get better.

Expect to see lots of food posts from me on Instagram and on my Instagram Stories.

memono

xoxo,

 

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The other night Max asked me if I would make “green soup”. Now I’m eating the leftovers for lunch. We love this Broccoli Cheddar soup recipe (below)!

SKINNY BROCCOLI CHEESE SOUP
3 cups unsalted vegetable stock
4 cups broccoli florets, coarsely chopped
1 cup diced yellow onion
1 chopped carrot
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided

1. Combine first 7 ingredients in a large saucepan; bring to a boil.
2. Reduce heat, and simmer 10 minutes or until broccoli is tender.
3. Turn off the heat. Pour soup into a blender. Blend until smooth. Return soup to pan.
4. Stir in 4 ounces cheese. You don’t need to turn the stove back on again, the residual heat from the soup should melt the cheese.
Enjoy!

xoxo,

 
N e w s l e t t e r