Kelli France »


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
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.



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.
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!
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.





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)!

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.



I’m the new new owner of Style Lately!!!
I was one of Style Lately’s Fashion Bloggers who became obsessed with #StyleLately clothes.

I bought the business to continue with its awesomeness.

Let me introduce myself:
-I’m a fitness + fashion blogger
-I’m a mom of 4 so I’ve been size 16 to 6. Plan on seeing larger sizes soon
-I’m a fitness junkie & offer online #chicfitbootcamps (@kellifrancechicfit)
-I’m overdressed and shoe obsessed  (lookout for shoes coming soon!)
-I’m a retired photographer of 13 yrs
-My husband & I used to own a successful online photo school +magazine

-Website will relaunch coming soon. I could not be more excited about this!!!

***YOUR TURN! Introduce yourself in the comments below so we can get to know each other


N e w s l e t t e r